A Fourteenth Century Recipe for a Green Salad

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Take Psel, Sawge, garles, chiboli, oynons, leek, borage, mynt poneet, fenel, and ton tresses, rew, rosemarye, purslayne, lave, and waishe them we clene, pike him, pluk he small wipe thine hand and myng hem wel with rawe oile, lay on vynegar, and salt and serve it.

Translated in terms of the herbs and vegetables we know and which are easily available, it is delicious (though suitable only for someone with a herb garden), as long as everything is ‘pluked small’, or finely chopped, as