146 A GARDEN OF HERBS 



and no wonder one herbalist writes, " Let none despise our 

 Sallet Dresser or disdain so clean innocent and sweet and 

 naturall a Quality." Then looking back to a still more 

 halcyon age he adds regretfully, " All the world were eaters 

 and composers of sallets in its best and brightest age." 



SALLET FOR FISH DAIES. Onions in flakes laid round 

 about the dishe; with minced carrots laid in the middle 

 of the dish, with boyled hips in five parts like a oken leafe 

 made and garnished with tansey long cut with oyle and 

 vinegar. The Good Housewife's Jewell, 1585. 



To MAKE A SALLET OF ALL KINDE OF HEARBES. Take 

 your hearbes and picke them very fine into faire water and 

 pick your flowers by themselves and washe them all cleane 

 and swing them in a strainer and when you put them into 

 a dish, mingle them with Cowcumbers or Lemmons pay red 

 and sliced and scrape suger and put in ginger and oyle and 

 thro we the flowers on the top of the Sallet. Ibid. 



DIVERS SALLETS BOYLED. Parboyle spinnage and chop 

 it fine, with the edges of two hard Trenchers upon a board, 

 or the backs of two chopping knives then set them on a 

 chafing dish of coales with butter and vinegar; Season it 

 with Cinnamon, Ginger, Sugar and a few parboyled currans. 

 Then cut hard egges into quarters and garnish it withall 

 and serve it upon sippets. So may you serve Burrage, 

 Bugloss, Endive, Succory, Coleflowers, Sorrel, Marigold 

 leaves, Water cresses, Leekes boiled, Onions, Rocket. Par- 

 boyle them and season them all alike : whether it be with 

 Oyle and Vinegar, or Butter and Vinegar, Cinnamon, Ginger, 

 Sugar, and Butter : egges are necessary or at least very good 

 for all boyled sallets. John Murrell, The Ladies Practice, 

 1621. 



SALLETS OF FLOWERS preserved in Vinegar and Sugar as 

 either Violets, broome flowers, or gillyflowers of all kindes. 

 G. Markham, The English Husbandman, 1615. 



