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Gaude Grene


This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Gaude Grene. Recipe þe lyver of codlyng & þe gutts of þe saide codlyng & dice þam, & seth þam in water; þen make a lyur of brede with þe same broth, & colour it with grene, & do þerto strong powdyr, comyn, & salt, & serof it forth.

autodoc



Other versions of this recipe:

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

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])

Vert sauce (A Noble Boke off Cookry)




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