Tuesday, October 11, 2011

Sauce for peiouns

15th century cookbook, Ashmole MS. 1439. sauces

Sauce for peiouns

—Take percely, oynouns, garleke, and salt̘, and mynce smal the percely and þe oynouns, and grynde þe garleke, and temper it wiþ vynegre y-now: and mynce þe rostid peiouns and cast the sauce þer-on a-boute, and serue it̘ forth.

Modern English

Sauce for pigeons

—Take parsley, onions, garlic, and salt, and mince the parsley and the onions small, and grind the garlic, and temper it with enough vinegar: and mince the roasted pigeons and cast the sauce thereon about, and serve it forth.

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