A grand Sallet of pickled capers

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Preparation info

    • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Pickled capers and currans basted and boil’d together, disht in the middle of a clean dish, with red beets boil’d and jagged, and dish’t round the capers and currans, as also jagg’d lemon, and serve it with oyl and vinegar.