The recipes I found for green sauce seemed to vary wildly between sources, but the one I went for was from the ever reliable Hannah Woolley in The Accomplish’d Lady’s Delight (1675). I’d hoped to use a a recipe from the Elizabethan period to match the source for the Easter banquet (see part 1), I found a few but they all involved ingredients I couldn’t get hold of. Sorrel is usually the herb involved in the sauce, this proved a little tricky to find in itself – thankfully a very kind person donated some from her garden – thank you Maggie! Now, without further ado, here is my Easter recipe – eggs in green sauce:
To make Green Sauce.
Take a good handful of Sorrel, beat it in a Mortar with Pippins pared, and quar|tered, with a little Vinegar and Sugar; put it into Saucers.
First, I hard-boiled the eggs.
Then I washed the sorrel, and put it with a pealed and quartered apple with 1 teaspoon each sugar and vinegar.
I then began to squash and pound it in a pestle and mortar.
I pounded it for about 10 minutes, until it began to turn into a green pulp.
I hard boiled the eggs, then pealed and sliced them and put the green sauce on top.
I quite enjoyed this dish, the green sauce is sharp and sweet and quite tasty. My mum tried them too and said they were rather nice. It would make a nice addition to an Easter buffet. It’s also very easy to make if you don’t mind a bit of work with the pestle and mortar. It is worth seeking out sorrel for this – it’s an underrated herb/vegetable in my opinion.
Eggs in Green Sauce
3 Eggs (hardboiled)
1tsp white wine vinegar
1 handful sorrel (you could use spinach or watercress if you don’t have sorrel, but try to seek it out if possible)
1 apple, pealed and cored
Put the sugar, vinegar, sorrel and apple in a pestle and mortar and pound until the mixture turns into a pulp. Put the eggs on a dish and dollop the sauce on top.
So there you have it – festive eggs! Happy Easter everyone!