Sauce for Shulder of Moton

PERIOD: England, 15th century | SOURCE: Ashmole MS 1429 | CLASS: Authentic

DESCRIPTION: Green Sauce for Lamb

ORIGINAL RECEIPT:

Take perceley, and oynons, and mynce them and the rostyde shulder of Moton; and take vinegre, and poudre gingere, salt, and cast upon the mynced shulder, and ete hym so.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

MODERN RECIPE:

• 1 C wine vinegar
• 1/2 C finely minced scallions
• 1/2 C finely minced parsley
• 1/2 tsp salt
• 1/2 tsp powdered ginger

Yields one cup of sauce.

NOTES ON THE RECIPE:

I have made this as a separate sauce; the original recipe calls for mixing it in with the cut- up meat.

I use scallions rather than onions to add to the green color.

Sauce for Shulder of Moton is featured in In Festo Sancte Trinitatis in Cena