Tak percely, a good quantite, &
a litel peletre, & mynte, sauge, dytayne, grene garlyk; wasche hem, grynde
smal, & bred therwyt. Tempere it wyt verius or wyt sorel & serue it
forth.
- Austin, Thomas. Two
Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with
extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London:
for The Early English Text Society by N. Trübner & Co., 1888.
MODERN RECIPE:
- 1 C parsley
- 1 C mixed fresh, green herbs, including mint, sage,
chives, and other green herbs
- 3/4 C white bread crumbs
- 1/2 C white grape juice
- 1/4 C wine vinegar
- Garlic to taste
- 1/4 tsp hot mustard powder
- Salt to taste
1. In a blender or food processor,
combine herbs and bread crumbs, and grind them fine.
2. Add the mustard powder, salt,
apple juice and vinegar, and blend thoroughly. Pour the sauce into a bowl and
allow it to sit for about an hour. Stir well before serving.
Yields one cup of sauce.
