[Sca-cooks] Hot Peppers

[Generys ferch Ednuyed]

Yep, that's it - when I first used this recipe, I think I had another
similar recipe that did include both garlic and ginger, and was kind of
combining the two... not the greatest of documentation, I know, but it did
taste good...

Generys

-----Original Message-----
From: sca-cooks-admin at ansteorra.org [mailto:sca-cooks-admin at ansteorra.org]
On Behalf Of johnna holloway
Sent: Monday, April 21, 2003 1:43 PM
To: sca-cooks at ansteorra.org

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?) -

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