Tuesday, October 11, 2011

Sauce percely

15th century cookbook, Ashmole MS. 1439. sauces

Sauce percely

—Take percely, and grynde hit̘ wiþ vynegre & a litel brede and salt̘, and strayne it̘ þurgℏ a straynour, and serue it̘ forþe.

Modern English

Parsley Sauce

—Take parsley, and grind it with vinegar and a little bread and salt, and strain it through a strainer, and serve it forth.

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