Original: "Here is how to make green sauce: take ginger, cinnamon, pepper, nutmeg, cloves, parsley, and sage. First grind the spices, then the herbs, and add a third of the sage and parsley, and, if you wish, three or two cloves of garlic. Moisten with vinegar or verjuice. Note that to every sauce and condiment salt is added, and crumb of bread to thicken it. (Tractatus de modo preparandi et condiendi omnia cibaria 394, translated in The Medieval Kitchen, Redon et al.)"
Grind together the pepper and cinnamon. Add ginger and cloves, and grate in the nutmeg. Then grind up the parsley and sage in a food processor or blender (add optional garlic at this time). Add spices. Mix.Then add ground-up crumbs of dry bread, vinegar and water and mix to make a smooth paste.