Verde sawse (recipe): Difference between revisions
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* ''a litul serpell''. Wild thyme. |
* ''a litul serpell''. Wild thyme. |
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== Modern Recipe == |
== Modern Recipe == |
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[[Image:Green sauce.jpg]] |
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=== Ingredients === |
=== Ingredients === |
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* 1 cup finely chopped fresh herbs, including parsley, thyme, tarragon, basil, mint. |
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* Item. |
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* 1 clove garlic, crushed. |
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* Item. |
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* 1/2 tsp [[cinnamon]]. |
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* 1/2 tsp [[galengal]]. |
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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 === |
=== Method === |
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# Mix all ingredients together and let sit for 20 minutes. |
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# Do stuff. |
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# Serve with sliced roast. |
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# Do stuff. |
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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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Revision as of 20:31, 2 July 2005
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.
Modern Recipe
Ingredients
- 1 cup finely chopped fresh herbs, including parsley, thyme, tarragon, basil, mint.
- 1 clove garlic, crushed.
- 1/2 tsp cinnamon.
- 1/2 tsp galengal.
- 1/2 tsp salt.
- 1/2 cup vinegar (I used apple cider vinegar).
- 1/4 cup red wine.
Method
- Mix all ingredients together and let sit for 20 minutes.
- Serve with sliced roast.
YiS to medieval cooking,
Nicolette Dufay
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
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