PEVORAT FOR VEEL AND VENYSON

Forme of Cury, c. 1390

Take bredeand fry it in grece. Draw it up with broth and vynegar. Take thereto powdor of peper and salt and sette it on the fyre. Boile it and mess it forth.

The Modern Version:

2 Tbsp butter

2 slices bread, crusts removed and cut into small cubes

1 cup beef stock

1 Tbsp Balsamic or cider vinegar

1 tsp coarsely ground (or crushed) peppercorns

dash of salt

Melt the butter in a skillet and fry the bread cubes until they turn golden brown. In a saucepan, bring the stock and vinegar to a boil. Add fried bread, pepper and salt, and stir until blended. Lower heat and simmer for 5 minutes.

Serve with roast meats (veal, venison, or beef).

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This page was designed by Bill Gamber. To contact either Ken Withers or myself with comments or questions, you can e-mail us at ken-bill@mynet.com. Last updated Oct,1995.