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.)
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 (firstname.lastname@example.org) and if you
republish, get me a copy. My homepage: http://www.gallowglass.org/jadwiga