A Boke of Gode Cookery Presents

Sauce for Shulder of Moton

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

DESCRIPTION: Green Sauce for Lamb


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.


  • 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
1. Combine all ingredients in a bowl, and allow to marinate for about an hour before serving. Serve over lamb cut into bite-sized pieces.

Yields one cup of sauce.


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

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Sauce for Shulder of Moton © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

A Newe Boke of Olde Cokery

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