Source: Two 15th Century Cookery Books
Take Psecely, 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 rostied peiouns and cast the sauce ther-on a-boute and serve it forth.
1 medium onion, minced
1 bunch parsley, minced
2 cloves garlic, minced
1/4 cup red wine vinegar
After mincing everything very fine, Added vinegar and let it set for about an hour. Served beside meat dishes.