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Recipe: A Medieval Sauce For Young Venison Or Pork
Similar Categories: Medieval, Sauce, For, Young, Venison, Pork
A Medieval Sauce for Young Venison or Pork
Put meat into a mixture of vinegar and beer and leave in a cool place
for a few hours. Before cooking, add one or two slices of hard rye
bread, peeled apple cut into pieces, onion and salt. Take out the
soft pieces, drain the sauce, add black pepper, ginger, powdered
clover, a bit of saffron, and bring to a short boil. Put the slices
of meat back in, reheat and garnish with separately cooked mashed
apples.
Put meat into a mixture of vinegar and beer and leave in a cool place
for a few hours. Before cooking, add one or two slices of hard rye
bread, peeled apple cut into pieces, onion and salt. Take out the
soft pieces, drain the sauce, add black pepper, ginger, powdered
clover, a bit of saffron, and bring to a short boil. Put the slices
of meat back in, reheat and garnish with separately cooked mashed
apples.
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