Another grand Sallet

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take all manner of knots of buds of sallet herbs, buds of pot-herbs, or any green herbs, as sage, mint, balm, burnet, violet-leaves, red coleworts streaked of divers fine colours, lettice, any flowers, blanched almonds, blue figs, raisins of the sun, currans, capers, olives; then dish the sallet in a heap or pile, being mixed with some of the fruits, and all finely washed and swung in a napkin, then about the centre lay first slic’t figs, next capers and currans, then almonds and raisins, next olives, and lastly either jagged beats, jagged lemons, jagged cucumbers, or cabbidge lettice in quarters, good oyl and wine vinegar, sugar or none.