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This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

157. Sauce of Horseradish and of Clary Sage. In the same manner as the parsley, you can also make sauce from the root of the horseradish. And the same from the leaves of clary sage.