greensauce

Updated: May 11, 2025

To green your tansey, Take a handful or two of spinage, a handful of tansey, and a handful or sorrel, clean them and beat them in a marble mortar, or grind it as you would do greensauce, strain it through a linen cloth into a bason, and put into your tansey as much of the juice as will green it, pour over the sauce a little white wine, butter and sugar; lay a rim of paste round your dish and bake it; when you serve it up cut a Seville orange in quarters, and lay it round the edge of the dish.

Elizabeth Moxon - English Housewifery : Exemplified in above Four Hundred and Fifty Receipts Giving Directions : for most Parts of Cookery