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Mixed Salad for an Entrée

To make a Grand Sallet of Divers Compounds

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Preparation info
  • Serves

    4-5

    • Difficulty

      Easy

Appears in
Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

The neats tongue mentioned in this recipe is ox or calf’s tongue, and samphire is an aromatic salty plant that can be eaten fresh or used for pickling; the identity of caperons and crucifix pease is uncertain.

Take a cold roast capon and cut it into thin slices square and small (or any other roast meat as chicken, mutton, veal, or neats tongue) mingle with it a little minced taragon and an onion, then mince lettice as small as the capon, mingle all togeth

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