Author: Mark and Jane
(Garlic Sauce for Beef)
|1/2 cup breadcrumbs
||4 Tbl. red wine vinegar
|1/2 cup beef stock
||lots and lots of garlic
Notes and Variations
This is a traditional period sauce for meat, and works very well with beef.
We like it with piles and tons of garlic; your mileage may vary.
It keeps well in the fridge for a very long time, but should be served
no cooler than room temperature.
Originally taken from Pleyn Delit by Heiatt and Butler, the best
introduction to period cookery. Proportions based on the practice
feast for the Come As You Aren't event, October 1988.