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Vert Sause

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Vert (green) sause. Take parsel, and myntes (mint), and peletur (pellitory), and costmaryn, and sauge, and a lytel garlek and bredde, and grinde hit smal, and tempur hit up with vynegur, and do therto pouder of pepur, and of gynger, and of canel, and serve hit forthe.


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