Mixed Salad for an Entrée

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