Sauce for Pigeons

    
Original:
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.)


All materials copyright Jennifer Heise or original authors as otherwise specified. Permission is granted for use as printed handouts and for cooking as long as you let me know (jenne.heise@gmail.com) and if you republish, get me a copy. My homepage: http://www.gallowglass.org/jadwiga