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.
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
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Sauce for Peiouns © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
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