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Vert Sauce


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak vert sauce tak parslye mynte sorell cyves and sauce alone then tak bred and step it in venygar do ther to peper and salt and grind them and temper them upe and serue it.

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 SAWSE (Forme of Cury)

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




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