[Sca-cooks] wine vinegar

[Carole Smith]

The trouble with using wine vinegar from the grocery store is that it's got stuff added to make it taste bad.  Read the label to see what they've done to it.
 
As far as I'm concerned, you'd be much better off to open a bottle of cheap wine and let it go sour.

Cordelia Toser

Alexa <mysticgypsy1008 at yahoo.com> wrote:

--- Jadwiga Zajaczkowa / Jenne Heise
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. 

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