[Sca-cooks] Pork ribs// Rich Pepper Sauce

[Johnna Holloway]

Rich Pepper Sauce.
A sauce called rich pepper. Take a bunch of grapes and put them
in a mortat with a little salt; crush the fruit well, then pour off the 
juice: put ginger
and pepper and a little bread in a mortar and grind well, then mix with the
juice, etc. [etc. here means "and serve it."]  page 876
Anglo-Norman Culinary Collections. Hieatt and Jones. Speculum 61. 1986.

Just happened to have it available and at the ready.

Johnnae

Phil Troy / G. Tacitus Adamantius wrote:

> My favorite sauce for things like this is the Rich Pepper Sauce found 
> in the 13th-century Anglo-Norman recipe manuscripts published in 
> Speculum in, I believe, the 80's, a copy of which, at the moment, I 
> have inaccessibly buried. It involves grapes pounded in a mortar and 
> strained to get must, a thickening of fresh white bread crumbs, 
> ginger, and lots of freshly ground black or long pepper. I don't 
> recall whether it calls for a pinch of salt but adding one helps. 
> Initially I made it with frozen grape juice, and that works quite 
> well, and you can get it to be a rather bright, but deep, purple, and 
> the sweetness goes well with pork. It's also great with rare venison 
> cutlets, which are slightly purple anyway...
>
> Adamantius