Vert sauce
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "Vert sauce". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To mak vert sauce tak parslye mynte sorell cyves and sauce alone then tak bred and step it in venygar do ther to peper and salt and grind them and temper them upe and serue it.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Pur verde sawce. Take persole, peletre an oyns, and grynde, Take whyte bred myude by kynde, Temper alle up with venegur or wyne, Force hit with powder of peper fyne. [Liber cure cocorum [Sloane MS 1986]]

Gaude Grene. Recipe þe lyver of codlyng & þe gutts of þe saide codlyng & dice þam, & seth þam in water; þen make a lyur of brede with þe same broth, & colour it with grene, & do þerto strong powdyr, comyn, & salt, & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Green Sauce. Take bread, parsley and ginger, crush well, and steep in verjuice and vinegar. (BN manuscript, p. 33.) [Le Viandier de Taillevent]

GREEN SAUCE WITH SPICES. Grind ginger very fine, clove, grain, and take out of the mortar: then grind parsley or allheal, sorrel, marjoram, or one or two of the four, and white breadcrumbs soaked in verjuice, and strain and grind again very fine, then strain again and put it all together and flavour with vinegar. Note that it is good jellied, but leave out the breadcrumbs. Note that for all the spices, some put in only rosemary leaves. [Le Menagier de Paris]

Sauce vert. Take percely, myntes, diteyne, peletre, a foil or .ij. of costmarye, a cloue of garleke. And take faire brede, and stepe it with vynegre and piper, and salt; and grynde al this to-gedre, and tempre it vp with wynegre, or with eisel, and serue it forthe. [Two Fifteenth-Century Cookery-Books]

Sauce Verte. Take parcely, Mintes, Betany, Peleter, and grinde hem smale; And take faire brede, and stepe hit in vinegre, and drawe it thorgh a streynour, and cast thereto pouder of peper, salt, and serue it forth. [Two Fifteenth-Century Cookery-Books]

VERDE SAWSE. XX.VII. Take parsel. mynt. garlek. a litul serpell and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with safroun & messe it forth. [Forme of Cury]

.Cxxxviij. Verde sauce. Take persel. mynte. garlek, a litul serpell & sauge a litul canel. ginger. peper. wyne. brede. vyneger and salt. grynd hit smal with safroun & messe hit forth. [Fourme of Curye [Rylands MS 7]]

VERDE SAWSE. XX.VII. Take parsel. mynt. garlek. a litul serpell and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with safroun & messe it forth. [Forme of Cury]

.Cxxxviij. Verde sauce. Take persel. mynte. garlek, a litul serpell & sauge a litul canel. ginger. peper. wyne. brede. vyneger and salt. grynd hit smal with safroun & messe hit forth. [Fourme of Curye [Rylands MS 7]]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

parsley
mint
sorrel
bread
vinegar
pepper
salt


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:127>. Accessed on December 12, 2019, 12:12 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:62>. Accessed on December 12, 2019, 12:12 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:26>. Accessed on December 12, 2019, 12:12 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:213>. Accessed on December 12, 2019, 12:12 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:486>. Accessed on December 12, 2019, 12:12 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:452>. Accessed on December 12, 2019, 12:12 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:139>. Accessed on December 12, 2019, 12:12 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:139>. Accessed on December 12, 2019, 12:12 pm.




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