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To Make A Sallet Of All Kinde Of hearbes


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make a Sallet of all kinde of hearbes. Take your hearbes and picke them very fine into faire water, and picke your flowres by themselues, and washe them al cleane, and swing them in a strainer, and when you put them into a dish, mingle them with Cowcumbers or Lemmons payred and sliced, and scrape Suger, and put in vineger and Oyle, and throwe the flowres on the toppe of the sallet, and of euery sorte of the aforesaide things, and garnish the dish about with the forsaide thinges, and harde Egges boyled and laide about the dish and vpon the sallet.

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