Recipe by Daniel Myers
A piquant sauce suitable for beef or venison, this recipe's flavor falls somewhere between Yellow Pepper Sauce and Camaline. While the origininal source didn't call for it, I chose to thicken the sauce with bread to give it a little more body.
3 slices bread
3/4 cup red wine
1/4 cup red wine vinegar
1 Tbsp. verjuice (or substitute lemon juice)
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. pepper
Tear bread into large pieces and place in a bowl. Add wine, vinegar, and verjuice. Allow bread to soak, stirring gently, until it turns to mush. Strain through a fine sieve into a saucepan, pressing well to get as much the liquid as possible out of the bread - discard the solids. Add spices and bring to a low boil, simmering until thick. Serve warm.
Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: xxxj - To make Stekys of venson or bef. Take Venyson or Bef, and leche and gredyl it vp broun; then take Vynegre and a litel verious, and a lytil Wyne, and putte pouder perpir ther-on y-now, and pouder Gyngere; and atte the dressoure straw on pouder Canelle y-now, that the stekys be al y-helid ther-wyth, and but a litel Sawce; and than serue it forth.
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