A Boke of Gode Cookery Presents

Sauce for Peiouns

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

DESCRIPTION: Green Garlic Sauce for Fowl


Take percely, oynouns, garleke, and salt, and mynce smal the perceley and the oynouns, and grynde the garleke, and temper it with vynegre y-now: and mynce the rostid peiouns and cast the sauce ther-on a-boute, and serue it forth.

- 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 parsley
  • 1 small onion
  • 5 cloves of garlic or to taste
  • ¼ C wine vinegar
  • Salt to taste
1. Chop the parsley and onion small, and crush the garlic. Combine all of these with the salt in a blender or food processor, and purée them.

2. Add the vinegar, and continue to purée until the sauce is smooth. Serve over roasted fowl, cut into small pieces.

Yields one cup of sauce.

Notes on the Recipe:

Living in a big city, I would not want to eat most of the pigeons I've met, but this sauce goes well with other birds as well.

Sauce for Peiouns 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 Peiouns © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

A Newe Boke of Olde Cokery

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