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To Make a Grand Sallet
Robert May, 1588–1660
Preparation info
- Difficulty
Easy
Appears in
Published 1932
This salad is described chiefly to show the different ingredients used.
Ingredients
- cold roast capon (or any other roast meat, as chicken, mutton, veal or neat’s tongue)
- minced tarragon and an onion
- mince lettuce
- olives
Method
- Take a cold roast capon, and cut it into thin slices square and small (or any other roast meat, as chicken, mutton, veal or neat’s tongue).
- Mingle with it a little minced tarragon and an onion.
- Then mince lettuce as small as the capon, mingle all together, and
- Lay in the middle of a clean scoured dish:
- Then lay capers by themselves