Sauce for Pigeons

Sauce for Peiouns.  Take percely, oynouns, garleke, and salt, and mynce smal the percely 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 serve it forth.
(Ashmole M.S. 1479, quoted in Take a Thousand Eggs by Cindy Renfrow)

(Can be made the night before and refrigerated. Should be let stand at least 1/2 hour before serving in any case.)

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