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)
- Snip parsley leaves from 3 large bunches off stems (I used a mixture of curly and flat parsley).
- Grind about 3 cups of leaves in a food processor until seriously minced; remove from food processor.
- Cut up about 4 medium onions into chunks and mince in food processor.
- Add a handful of peeled garlic cloves.
- Remove and mix with minced parsley.
- Add red wine vinegar (about a cup) and mix so that the result is moist with vinegar and salsa-like in texture.
(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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