The best way of making all manner of Sallets: Otherways

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Boil’d parsnips in quarters laid round the dish, and in the midst some small sallet, or water cresses finely washed and picked, on the water-cresses some little small lettice finely picked and washed also, and some elicksander-buds in halves, and some in quarters, and between the quarters of the parsnips, some small lettice, some water-cresses and elicksander-buds, oyl and vinegar, and round the dish some slices of parsnips.

Part of