Sunday, January 13, 2008

Sauce for Peiouns (Onion Parsley Salad)

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.

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