Verde sawse (recipe): Difference between revisions
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(As mentioned in the talk page - the modern recipes are misleading.) |
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* ''a litul serpell''. Wild thyme. |
* ''a litul serpell''. Wild thyme. |
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== Modern Recipe == |
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[[Image:Green sauce.jpg]] |
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=== Ingredients === |
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* 1 cup finely chopped fresh herbs, including [[parsley]], [[thyme]], [[tarragon]], [[basil]], [[mint]]. |
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* 1 clove [[garlic]], crushed. |
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* 1/2 tsp [[cinnamon]]. |
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* 1/2 tsp [[galengale]]. |
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* 1/2 tsp [[salt]]. |
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* 1/2 cup [[vinegar]] (I used apple cider vinegar). |
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* 1/4 cup [[red wine]]. |
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=== Method === |
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# Mix all ingredients together and let sit for 20 minutes. |
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# Serve with sliced roast. |
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YiS to medieval cooking,<br> |
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Nicolette Dufay |
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== Notes == |
== Notes == |
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The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
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Latest revision as of 01:33, 20 February 2013
Period Recipe
From the Forme of Cury.
- VERDE SAWSE. XX.VII.
- Take parsel. mynt. garlek. a litul serpell and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with safroun & messe it forth.
Notes
- Verde. It has the sound of Green-sauce, but as there is no Sorel in it, it is so named from the other herbs.
- a litul serpell. Wild thyme.
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
