OCat joliuertada, jurvert, julivertada, Cat julivert, MEng verde sawse, Eng green sauce. It is an emulsified sauce. In Spain this consists of herbs, vinegar and juice from the meat to accompany roe deer and veal. Sent Soví and Nola call it jurvert for the use of parsley to make it green. Nola’s is quite thick using bread as a thickener.
Photo by: Lord-Williams
[Anón/Grewe. 1982:XXII:74:XXXXII:85:CLXVI:179-180:Ftn 1 etc; Apicius/Flower. 1958:IX:XI:215; Curye. 1985:IV:144:221;Martínez Llopis. “Prólogo” 1982:18; Nola. 1989:liiii-1; and Villena/Calero. 2002:114]
See blog titled “manera, una” published February 24, 2016 for Nola’s recipe for a Parsley Dish and “cañarejo apio” for Sent Sovi’s recipe #CLXVI for a vinaigrette to accompany spit roasted mutton or goat published February 8, 2012.
GOAT SERVED WITH GREEN SAUCE ADAPTED FROM SENT SOVÍ
CAPÍTOL #XXXXII QUE PARLA CON SE DEUEN DONAR LOS POTATGES EN CONVIT, p. 85
1 lb slices of beef
1 c honey
1 tsp saffron
1 c parsley sauce
salt to taste
Select slices of beef. If not available use goat. Grind well. Cover with honey mixed with saffron, mashed and diluted. Add parsley sauce and salt to taste.
If the meat, which is to be used, is roasted on a spit, so not use slices of beef or veal but raw meat from a ram’s belly.