Give it Forth: Adventures in Medieval Cookery

This recipe, located at Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin, appears to be one of the more popular versions of Brawn en Peuerade. A search on the internet revealed many and varied interpretations.  Unlike the Brawn en PeueradeI made last week, this version is a broth based version, flavored with wine.  It is much more "savory" in flavor. 
.xxxij. Auter brawn en peuerade. — Take myghty brothe of Beef or of Capouu, an ]-'enne take clene Freysshe Brawn, an sethe it, but not y-now; An jif it be Freysshe Brawn, roste it, but not I-now, an ]7an leche it in pecys, an caste it to fe brothe. An Jeanne take hoole Oynonys, & pylle hem, an )'anne take Yynegre J'er-to, and Canelle, and sette it on fe fyre, an draw yt foTW a straynoure, and caste J'er-to ; j^en take Clowys, Maces, an powder Pepyr, an caste J>er-to,…

After a few weeks of trying to change up the kitchen, I was jonesing to cook again!  While there is a break in the work (please note, most of the cabinet doors are currently being refinished, and cabinets are off the wall---*everything* is in disaray at the moment!), I snuck into the kitchen to try out two recipes that I have been looking forward to making; Brawn en Peuerade, and  Auter Brawn en Peuerade.

It is important to understand the meaning of the naming of this recipe, and why I would choose to call it "Meat (pork) in Pepper Sauce".  The Online Etymology Dictionary offers this definition for the word "Brawn". I used "meat" in the original sense, and chose pork because I did not have access to wild boar.   brawn (n.) -late 13c., from Old French braon "fleshy or muscular part, buttock," from Frankish *brado "ham, roast" or some other Germanic source, from Proto-Germanic *bred-on- (cognates: Old High German brato "tender meat…