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Pevorat (pepper sauce for veal and venison)

Pevorat · Peverade · Pevorat for Veel and Venysoun

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A pepper sauce of fried bread, broth and vinegar, given in The Forme of Cury, about 1390, for veal and venison. It is a historical sauce; the record gives no amounts or holding times.

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Photograph of Pevorat (pepper sauce for veal and venison).

What the sauce was

Pevorat is a pepper sauce built on bread. The bread is fried, then loosened with broth and sharpened with vinegar, so the result is a thick, peppery sauce rather than a clear gravy.

The Forme of Cury gives it for veal and venison. The same collection names the sauce peverade in some editions, and the two names refer to one preparation in this record.

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Why the ingredients matter

Frying the bread in grease gives it flavour and lets it thicken when broth is added. Vinegar gives the acid edge, and pepper is the main spice. The source names no fat, so the animal and quality of the grease are not known.

No amounts are given. The balance of bread, broth and vinegar is a modern decision.

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Reading the record

The method has no quantities, temperatures or holding times. The method ends with serving, and it does not say how long the sauce kept. No preserving process or safety claim is made for it.

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History

The sauce is recorded in The Forme of Cury, an English recipe collection compiled about 1390 and attributed to the master cooks of King Richard II.

Ingredients

BreadFried in grease before the broth is added.
Quantity not given
FatGrease in which the bread is fried. The source does not name the animal.
Quantity not given
BrothUsed to draw up the fried bread.
Quantity not given
Vinegar
Quantity not given
Pepper
Quantity not given
Salt
Quantity not given

Method

  1. Take bread and fry it in grease.
  2. Draw the fried bread up with broth and vinegar.
  3. Season with pepper and salt, boil the sauce, and serve it with the veal or venison.

Places

No source in this record establishes a place.

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