perejilada, OCast perexilada, Eng parsley sauce. See blog titled "manera, una" posted February 24, 2016 for recipe. [Nola. 1989:liiIi-1; and Nola/Pérez. 1994:151]
Also see the following blogs: “cañarejo apio” posted August 8, 2012; for Sent Soví’s recipe for parsley; “manera, una” posted February 2, 2016; for Nola’s recipe liiii-1 "Parsley Dish" and blog titled “alidem” posted August 2, 2012 for Nola’s recipe for Alideme Pottage.
[Anón/Grewe. 1982:IIII:65:CLXVI, pp 179-180; ES: Lord. Medieval. “cañarejo apio.” Posted August 8, 2012; ES: Lord. Medieval. “manera, una” Posted Feb 2, 16. ES: Lord. Medieval. blog titled “alidem” posted August 2, 2012; Gázquez. Cocina. 2002:246; Nola. 1989:xxxi-2; liiii-1; Nola/Iranzo. 1982:170; Villena/Calero. 2002:23a; and Villena/Navarro. 1879:44
PARSLEY SAUCE ADAPTED FROM NOLA’S RECIPE l-3 FOR PEREXIL
1 slice of bread
2 tbsp white vinegar
½ tsp white pepper
1 c honey
2 tbsp vinegar
2 tbsp water
Strip off leaves from a bunch of parsley. Was well and grind in a food processor. Add bread soaked in vinegar and grind. Add pepper and mix well.
Melt honey. Add parsley mixture from food processor. Stir constantly in one direction until blended.
If the sauce is too thick, thin it with a little watered down vinegar. It should not be sour.
Heat two smooth pebbles from the sea or a river. Heat them and when red hot, pick them up with thongs and add them to the sauce. Let cool.
Taste the sauce. The addition of pepper should be noted. It should be sweet and sour.
NOLA’S RECIPE l-3