MC Logo

Sauce Verte


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Sauce Verte. Take parcely, Mintes, Betany, Peleter, and grinde hem smale; And take faire brede, and stepe hit in vinegre, and drawe it thorgh a streynour, and cast thereto pouder of peper, salt, and serue 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)

VERDE SAWSE (Forme of Cury)

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

Vert sauce (A Noble Boke off Cookry)




Home : Recipes : Menus : Search : Books : FAQ : Contact