Sauce vert

15th century cookbook, Ashmole MS. 1439. sauces

Sauce vert

—Take percely, myntes, diteyne, peletre, a foil or .ij. of̘ cost̘marye, a cloue of garleke. And take faire brede, and stepe it with vynegre and piper, and salt̘; and grynde al this to-gedre, and tempre it vp wiþ wynegre, or wiþ eisel, and serue it̘ forþe.

Modern English

Green Sauce

—Take parsley, mint, dittany, pellitory, a foil or 2 of costmary, a clove of garlic. And take good bread, and steep it with vinegar and pepper, and salt; and grind all this together, and temper it up with vinegar, or with [also vinegar, possibly specific to cider vinegar], and serve it forth.