Another way for a grand Sallet

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take the buds of all good sallet herbs, capers, dates, raisins, almonds, currans, figs, orangado. Then first of all lay it in a large dish, the herbs being finely picked and washed, swing them in a clean napkin; then lay the other materials round the dish, and amongst the herbs some of all the aforesaid fruits, some fine sugar, and on the top slicโ€™t lemon, and eggs scarse hard cut in halves, and laid round the side of the dish, and scrape sugar over all; or you may lay every fruit in partitions several.