Another grand Sallet

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take small sallet of all good sallet herbs, then mince some white cabbidge leaves, or striked cole-worts, mingle them among the small sallet, or some lilly-flowers slit with a pin; then first lay some minced cabbidge in a clean scowred dish, and the minced sallet round about it; then some well washed and picked capers, currans, olives, or none; then about the rest, a round of boild red beets, oranges, or lemons carved. For the garnish of the brim of the dish, boild cauliflowers, carved lemons, beets, and capers.