Sauce alepeuere

15th century cookbook, Ashmole MS. 1439. sauces

Sauce alepeuere

—Take fayre broun̄ brede, toste hit, and stepe it̘ in vinegre, and drawe it̘ þurwe a straynour; and put̘ þer-to garleke smal y-stampyd, poudre piper, salt, & serue forth.

Modern English

—Take good brown bread, toast it, and steep it in vinegar, and draw it through a strainer; and put therein garlic small stamped, powder pepper, salt, and serve forth.