[Sca-cooks] Hot Peppers

[johnna holloway]

It's this one then   number 108 Black Sauce
Black Poivre. Crush ginger and charred bread and peppers, moisten
with vinegar and verjuice and boil.  This one is  from Scully's Viandier.

I didn't consider it a possibility as it didn't include the garlic and the
other
did.

Johnnae llyn Lewis

Generys ferch Ednuyed wrote:

> That doesn't sound like it, because I remember the recipe specified the
> bread was supposed to be toasted until black... :-(
> I'll try to find it again when I get home - I'm working on a web site about
> this feast anyway..
>
> Generys
> -------------------

> How about the Garlic Sauce recipe 99 from
> The Medieval Kitchen?
>
> Garlic sauce for all meats: take the garlic and cook it in the
> embers, then pound it thoroughly and add raw garlic and crumbs of bread
>  and sweet spices, and broth; and mix everything together and boil
> it a little and serve hot. Source is Libro di Cucina del Secolo XIV.
> Their adaptation calls for ginger, cinnamon, and cloves.
>
> Johnnae llyn Lewis   Johnna Holloway
>
> Generys ferch Ednuyed wrote:
>
> > Take 3 medium bulbs of garlic, and 1 stem of fresh ginger (about 6 inches
> > worth?) -