Title: A Medieval Sauce for Young Venison or Pork
Categories: German Medieval Venison Pork Sauce
Yield: 1 Servings

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The very first Czech cookbook from early 1400's:

Put meat into a mixture of vinegar and beer and leave in a cool place for a few hours. Before cooking, add one or two slices of hard rye bread, peeled apple cut into pieces, onion and salt. Take out the soft pieces, drain the sauce, add black pepper, ginger, powdered clover, a bit of saffron, and bring to a short boil. Put the slices of meat back in, reheat and garnish with separately cooked mashed apples.

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