Sauce alepeuere. 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. (MS. Ashmole 1439.2)
Sauce alepuere. Take fair brown bread, toast it, and steep it in vinegar, and draw it through a strainer, and put thereto garlic small stamped, pepper powder, salt and serve it forth.
|4 slices toasted brown bread||4 cloves crushed garlic|
|½ cup wine vinegar||2 tsp pepper|
|1 cup beef stock||Salt|
- Soak bread in vinegar for around 5 minutes.
- Add bread and vinegar to a blender with the beef stock, garlic and pepper, and process to a smooth paste. Add more beef stock if you want it thinner.
- Put the sauce in a pot and bring to the boil, then simmer for 5 minutes.
- Blend again, then serve. It can be served hot or cold.
- This is ideal made ahead of time, as it improves the longer the flavours are allowed to meld.
Sauce Alepeure, background, with roast beef and Lumbard Mustard Sauce – recipe here