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Sauce Vert


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 vert. Take percely, myntes, diteyne, peletre, a foil or .ij. of costmarye, a cloue of garleke. And take faire brede, and stepe it with vynegre and piper, and salt; and grynde al this to-gedre, and tempre it vp with wynegre, or with eisel, and serue it forthe.

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 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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