Foods of England - Green Sauce

Green Sauce

Sauces and Spicery
Historic

Green herbs such as parsley and mint pounded with breadcrumbs and vinegar, known since Cury 1390, Austin 1440, etc, as a sauce for roast poultry.

Original Receipt from Cury 1390

VERDE [1] SAWSE.

Take parsel. mynt. garlek. a litul serpell [2] and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with
safroun & messe it forth.

EDITOR'S NOTES: [1] Verde. It has the sound of Green-sauce, but as there is no Sorel in it, it is so named from the other herbs. [2] a litul serpell. Wild thyme.

See:
Parsley Cold Sauce
Sorrel Sauce

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