Verde sawse (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
m (category) |
mNo edit summary |
||
| Line 31: | Line 31: | ||
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]]. |
||
[[Category:Forme of Cury]][[Category:recipes]] |
[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]] |
||
Revision as of 13:47, 7 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 galingal.
- 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.
