Sallets for Show Only

‘They be those which are made of carrot roots of sundry colours well boiled, and cut into many shapes and proportions, as some into Knots, some in the manner of Scutcheons and Arms, some like birds, some like wild beasts, according to the art and cunning of the workman; and these for the most part are seasoned with vinegar, oil, and a little pepper. A world of other sallets there are, which time and experience may bring to our hous-wife’s eyes, but the composition of them and the serving of them differetts nothing from those already rehearsed.’