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 Parsley and dry toast beaten with vinegar, salt and pepper. From Samuel Pepys's Diary, 10 February 1669; "Here he dined [The Duke of York] and did mightily magnify his sauce which he did then eat with everything, and said it was the best universal sauce in the world - it being taught him by the Spanish ambassador - made of some parsley and a dry toast, beat in a mortar together with vinegar, salt, and a little pepper. He eats with flesh or fowl or fish. And then he did now mightily commend some new sort of wine lately found out, called Navarr wine; which I taste, and is I think good wine; but I did like better the notion of the sauce and by and by did taste it, and liked it mightily." This is similar to Parsley Cold Sauce  |
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