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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.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.

Original manuscript image: f67v

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 SAWSE (Forme of Cury)

Vert sauce (A Noble Boke off Cookry)