A 16th century meat with rye bread sauce recipe from the 1553 cookbook written by Sabina Welserin.
Boil fresh game in two parts water and one part wine, and when it is done, then cut it into pieces and lay it in a peppersauce. Let it simmer a while therein. Make [the sauce] so: Take rye bread, cut off the hard crust and cut the bread into pieces, as thick as a finger and as long as the loaf of bread is. Brown it over the fire, until it begins to blacken on both sides. Put it right away into cold water. Do not allow it to remain long therein. After that put it into a kettle, pour into it the broth in which the game was boiled, strain it through a cloth, finely chop onions and bacon, let it cook together, do not put too little in the peppersauce, season it well, let it simmer and put vinegar into it, then you have a good peppersauce. (Sabina Welserin 4)
This was meant to be made with game meat. Our plan had been to use venison, the venison fell through and beef was used instead. I would like to try it with the game meat at some point but this dish was good with the beef.
Beef was cubed and cooked in water and wine. Rye bread was dark toasted and ground into breadcrumbs. We fried bacon and used the drippings to cook thin sliced onions. The onions and bacon were added to the beef along with the breadcrumbs and a bit of white wine vinegar. Beef was simmered in sauce until tender and fully cooked.
Das Kochbuch der Sabina Welserin (c. 1553), Translated by (c) Valoise Armstrong 1998