Medieval Gravy

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).

Back to Recipes