Middle English Dictionary Entry
verge-sauce n.
Entry Info
| Forms | verge-sauce n. |
| Etymology | ?Shortened form of verjǒus n. & sauce n.; ?an altered form of vert-sauce n., perh. under the influence of verjǒus n. |
Definitions (Senses and Subsenses)
1.
Cook. A sauce made with green herbs, = vert-sauce n.; ?also, a sauce consisting of or made with verjuice, = verjous sauce [s.v. verjous n. (d)].
Associated quotations
- (1440) PParv.(Hrl 221)509 : Vertesawce or vergesawce: Viride salsamentum.
- c1450 Hrl.Cook.Bk.(2) (Hrl 4016)102 : Troute…þe sauce is verge sauce…Crabbe…his sauce is vinegre…Perche…þe sau[c] is vinegre or vergeous [vr. vert sauce].
- c1450 Hrl.Cook.Bk.(2) (Hrl 4016)104 : Barbell boyled…his sauce is garlek or vergesauce.
- c1450 Yale 163 Cook.Recipes (Yale 163)180.103/24 : Of the turbut or of the halybut, ley on or two of the broddyst yn a chargeour & sauce hit with verge [Sln.7: verd; Sln.442 in Hieatt: verte] sauce.
- ?a1500 Henslow Recipes (Henslow)61/15 : Schrede al þese herbes to-gedre and grind hym wel in a mortere, as verge sauce.