Sauce gauncile

15th century cookbook, Ashmole MS. 1439. sauces

Sauce gauncile

—Take floure and cowe mylke, safroune wel y-grounde, garleke, peper, salt [added in different ink.] and put in-to a faire litel pot̘; and seþe it̘ ouer þe fire, and serue it̘ forthe with the goos.

Modern English

—Take four and cows milk, saffron well ground, garlic, pepper, salt, and put into a good little pot; and boil it over the fire, and serve it forth with the goose.

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.

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.

Sauce for stokfysshe in an-other maner

15th century cookbook, Ashmole MS. 1439. sauces

Sauce for stokefysshe

—Take curnylles of walnotys, and clouys of garleke, and piper, brede, and salt̘, and caste al in a morter; and grynde it smal, & tempre it̘ up wiþ þe same broþe þat̘ þe fysshe was sode in, and serue it̘ forþe.

Modern English

Sauce for Stockfish in another manner

—Take kernels of walnuts, and cloves of garlic, and pepper, bread, and salt, and cast all in a mortar; and grind it small, and temper it up with the same broth that the fish was boiled in, and cerve it forth.

Sauce gauncile

Two 15th century cookbooks
Ab. 1420 A.D.

Sauce gauncile

—Take floure and cowe mylke, safroune wel y-grounde, garleke, peper, salt(added in different ink) and put in-to a faire litel pot̘; and seþe it̘ ouer þe fire, and serue it̘ forthe with the goos.

Modern English

Gauncile Sauce (a garlic sauce for goose)

—Take flour and cows milk, well ground saffron, garlic, pepper, salt and put into a small pot; and boil it (over the fire), and serve it forth with goose.

Sauce for a gos

Two 15th century cookbooks
Ab. 1420 A.D.

Sauce for a gos

—Take percelye, grapis, clowes of garleke, and salte, and put̘ it in þe goos, and lete roste. And whanne þe goos is y-now, schake out̘ þat̘ is wiþ-in, and put al in a mortre, and do þer-to .iij. harde ȝolkes of̘ egges; and grynd al to-gedre, and tempre it̘ vp wiþ verious, and caste it̘ upon the goos in a faire chargeour, & so serue it̘ forth.

Modern English

Sauce for a Goose

—Take parsley, grapes, garlic cloves, and salt, and put it in the goose, and let it roast. When when the goose (cooked) enough, shake out the stuffing and put it all in a mortar and add 3 hard egg yolks; and grind this all together, and temper it with verjuice, and cast this upon the goose on a charger(platter), and so serve it forth.

Salat

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Salat
—Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes, fenel and ton tressis, rew, rosemarye, purslarye, laue and waische hem clene, pike hem, pluk hem small wiþ þyn honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.

Modern English

Salat
—Take parsley, sage, garlic, scallions (green onion), onions, leek, borage, mints, young leeks, fennel and cress, rue, rosemary, purslane. Wash these clean in water and pick them and pluck them with your hand and mix them up well with raw(cold) oil. Add vinegar and salt (to dress the salad) and serve it forth.

Aquapatys

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390
 
Aquapatys
—Pill garlec and cast it in a pot with water and oile. and seeþ it, do þerto safroun, salt, and powdour fort and dresse it forth hool.

Modern English

Aquapatys
—Peel garlic and cast it in a pot with water and oil and boil the garlic. Add to this some saffron, salt and strong spices and serve it (likely the garlic) whole.