The accomplisht cook: or, The art & mystery of cookery

it as thick as water grewel. _Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid._ Stamp sorrel with white-bread and pared pipkins in a stone or wooden mortar, put sugar to it, and wine vinegar, then strain it thorow a fine cloth, pretty thick, dish it in saucers, and scrape sugar on it. _Otherways._ Mince sorrel and sage, and stamp them with bread, the yolks of hard eggs, pepper, salt, and vinegar, but no sugar at all. _Or thus._ Juyce of green white, lemon, bread, and sugar. _To make divers sorts of Vinegar._ Take good white-wine, and fill a firkin half full, or a lesser vessel, leave it unstopped, and set it in some hot place in the sun, or on the leads of a house, or gutter. If you would desire to make vinegar in haste, put some salt, pepper, sowr leven mingled together, and a hot steel, stop it up and let the Sun come hot to it. If more speedy, put good wine into an earthen pot or pitcher, stop the mouth with a piece of paste, and put it in a brass pan or pot, boil it half an hour, and it will grow sowr. Or not boil it, and put into it a beet root, medlars, services, mulberries, unripe flowers, a slice of barley bread hot out of the oven, or the blossoms of services in their season, dry them in the sun in a glass vessel in the manner, of rose vinegar, fill up the glass with clear wine vinegar, white or claret wine, and set it in the sun, or in a chimney by the fire. _To make Vinegar of corrupt Wine._ Boil it, and scum it very clean, boil away one third part, then put it in a vessel, put to it some charnel, stop the vessel close, and in a short time it will prove good vinegar. _To make Vinegar otherways._ Take six gallons of strong ale of the first running, set it abroad to cool, and being cold put barm to it, and head it very thorowly; then run it