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Verde Sawse


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

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.

autodoc



Other versions of this recipe:

Pur verde sawce (Liber cure cocorum [Sloane MS 1986])

Gaude Grene (Thomas Awkbarow's Recipes (MS Harley 5401))

Green Sauce (Le Viandier de Taillevent)

GREEN SAUCE WITH SPICES (Le Menagier de Paris)

Sauce vert (Two Fifteenth-Century Cookery-Books)

Sauce Verte (Two Fifteenth-Century Cookery-Books)

Verde sauce (Fourme of Curye [Rylands MS 7])

Vert sauce (A Noble Boke off Cookry)




Links to modern interpretations:


Euriol's Culinary Journey  

Verde Sawse
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/verde-sawse



Medieval Cookery  

Verte Sauce
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/verte.html






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