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Diuers Sallets Boyled


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

Diuers Sallets boyled. PArboyle Spinage, and chop it fine, with the edges of two hard Trenchers vpon a boord, or the backe of two chopping Kniues: then set them on a Chafingdish of coales with Butter and Uinegar. Season it with Sinamon, Ginger, Sugar, and a few parboyld Currins. Then cut hard Egges into quarters to garnish it withall, and serue it vpon sippets. So may you serue Burrage, Buglosse, Endiffe, Suckory, Coleflowers, Sorrel, Marigold leaues, water Cresses, Leekes boyled, Onions, Sparragus, Rocket, Alexanders. Parboyle them, and season them all alike: whether it be with Oyle and Uinegar, or Butter and Uinegar, Sinamon, Ginger, Sugar, and Butter: Egges are necessary, or at least very good for all boyld Sallets.

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Links to modern interpretations:


Medieval Cookery  

Boiled Asparagus
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/asparagus.html



Medieval Cookery  

Diuers Sallets
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/diuers.html



Medieval Cookery  

Sallet
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/sallet.html






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