Other Grand Sallets

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take green purslain and pick it leaf by leaf, wash it and swing it in a napkin, then being disht in a fair clean dish, and finely piled up in a heap in the midst of it lay round about the centre of the sallet pickled capers, currans, and raisins of the sun, washed, pickled, mingled, and laid round it: about them some carved cucumbers in slices or halves, and laid round also. Then garnish the dish brims with borage, or clove jelly-flowers. Or otherways with jagged cucumber-Peels, olives, capers, and raisins of the sun, then the best sallet-oyl and wine-vinegar.