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Peuorat for veel and veneson (Poivrade for Veal and Venison)
Peuorat for veel and veneson (Poivrade for Veal and Venison) is a traditional Medieval recipe for a classic sauce of black pepper in a broth and vinegar base thickened with breadcrumbs typically served with veal or venison. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Poivrade for Veal and Venison (Peuorat for veel and veneson).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesBread RecipesVegetable RecipesBritish RecipesEnglish Recipes
Original Recipe
Peuorat for veel and veneson
(from A Forme of Cury)
Ꞇe breꝺe +̅ fry it ī grece · ꝺrawe it ỽp wiþ brot +̅ ỽynegꝯ · ꞇae þꝯto pouꝺo of peꝑ +̅ ſalt +̅ et yt on þe fyrꝰ · boyle iꞇ +̅ meſſe iꞇ foꝛt ·
Translation
Poivrade for Veal and Venison
Take bread and fry it in lard. Strain it up with broth and vinegar. Add to this powdered pepper and salt and place on the fire. Boil it and dish it forth.
Modern Redaction
Ingredients:
4 tbsp lard
6 slices of bread, crust removed
100ml broth
2 tbsp white wine vinegar
1 tbsp finely-ground
black pepper
salt, to taste
Method:
Melt the lard in a frying pan, add the bread and fry until golden brown on both sides. Break the bread into small chunks then combine with the broth and vinegar and set aside to soak for 10 minutes.
After this time, turn the mixture into a pan and bring to a simmer. Cook until thickened then pass through a fine-meshed sieve, pushing with the back of a spoon. Add the black pepper and season to taste with salt. Bring to a boil and serve hot as an accompaniment to veal or venison.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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