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.

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.

Verde Sauce

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

Verde Sauce
—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.

Modern English

Green Sauce
—Take Parsley, mint, garlic, a little wild thyme (Thymus Serpyllum) and sage, a little cinnamon, ginger, pepper, wine, bread, vinegar and salt. Grind it small with saffron and serve it forth.