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A Green Sauce For salt beef

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make a green sauce for salt beef or for shad (Alosa alosa) in fasting time or out of fasting time for meat from a wether. Take parsley, salt and white bread; break it up well in a mortar. Then take vinegar and thin it well with that. Then pass it through a strainer also with vinegar. And when it has been passed through add pepper.


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