[Sca-cooks] wine vinegar

[Susan Fox-Davis]

You could go with either white or red wine vinegar here.  Try them both 
and see what you like!

Me, I just like GARLEEEEEEC!

Selene

Alexa wrote:

>--- Jadwiga Zajaczkowa / Jenne Heise
><jenne at fiedlerfamily.net> wrote:
>
>>Hm... can you post the recipe? Then you'll get lots
>>of advice... :) 
>>
> 
>Sure! Here it is, and thanks for the help!
>Alexa
>
>
>Sauce Alapeuere 
>PERIOD: England, 15th century | SOURCE: Ashmole MS
>1429 | CLASS: Authentic 
>DESCRIPTION: Pepper and Garlic Sauce 
>
>ORIGINAL RECEIPT: 
>Take fayre broun brede, toste hit, and stepe it in
>vinegre, and drawe it thurwe a straynour; and put
>ther-to garleke smal y-stampyd, poudre piper, salt,
>and serue forth. 
>- Austin, Thomas. Two Fifteenth-Century Cookery-Books.
>Harleian MS. 279 & Harl. MS. 4016, with extracts from
>Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London:
>for The Early English Text Society by N. Trübner &
>Co., 1888. 
>
>MODERN RECIPE: 
>1 C wine vinegar 
>1/2 C toasted brown bread crumbs 
>6 or more cloves of garlic, crushed 
>1/2 tsp salt, or to taste 
>2 T black pepper, or to taste 
>1. In a bowl combine vinegar, garlic, salt, and
>pepper. 
>2. Stir in bread crumbs and allow to sit for about
>fifteen minutes. Whisk the sauce to smooth it out. Add
>more vinegar if it gets too thick. Serve with meat or
>fowl. 
>Yields one cup of sauce. 
>NOTES ON THE RECIPE: 
>This is a strong and easy sauce that goes well with
>beef or fowl. 
>