Black Pepper
Sauce
12 slices dark bread, burnt (I used rye with caraway)
Equal parts cider vinegar and cider (2 c.?) approximation for
verjuice -- or verjuice
2 c. wine vinegar
10 Tb peppercorns, coarsely ground
3 Tbsp powdered ginger
3 Tbsp salt
Crush up the charred bread into bread crumbs, grind up the pepper
(use fresh-ground) and mise with powdered ginger. Mix this with the
vinegars and add salt. Bring to a boil in a saucepan. Remove from
heat. Keeps at least a week refrigerated.
