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How to Make Your Own Vinegar

Recipes

A Cookery Book (Harleian MS. 4016, ab. 1450 CE) gives a recipe for a brown sauce using vinegar:

39 Sauce oylepeuer. Take faire browne brede, and tost hit, and stepe hit in vinegre, and drawe it throgh a strenour, and caste there-to garlek (butte stampe it small first); And caste there-to pouder of peper, And sale, and serue hit forth.

The same manuscript has a recipe for venison served with a spicy sauce of which vinegar is one ingredient:

9 Venyson in broth. Take rybbes of venyson, and wassh hem faire in Water, and streyn the Water thorgh a Streynour into a faire potte, and caste the Venyson thereto, parcely, Sauge, powder of peper, cloves, Maces, Vinegre, sale, And late hem boile till they be ynow, & serue it forth.

The Bulher MS 9 Cuoco napolitano (Neapolitan recipes, end of the 15th century) lists a very good pepper sauce that uses vinegar. This English translation is by Terence Scully.

1 To make a good Pepper Sauce. To make a good Pepper Sauce for goat kid, hare, wild boar, or any other game animal, get equal amounts of water and red wine and wash the meat in this; strain this washing-liquid, then cook the meat in it, adding a little salt; when the meat is cooked, lift it out. If you wish to make two plates of Pepper Sauce, get a pound and a half of raisins and grind them up well, and as much again bread, thinly sliced and toasted on the grill and soaked in good vinegar, and grind it with the raisins; if you get the pluck of those game animals, it would be best to grind this in as well, when everything is group up well, it ought to be distempered with the broth of the meat along with a little must or vinegar; then strain all this into a pot, adding all sorts of spices and a fair amount of pepper; then boil it for half an hour away from a hot fire, and keep it out of the smoke, stirring it often with a spoon; then fry the meat in good _lardo_, dish it out and cover it with this Pepper Sauce - the darker the prettier. To make it dark take a ram's spleen and grind that up with the above. Note that, if you wish, there should be a beaker of strong vinegar and strong ginger with this meat.

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