OF SALLETS 149 



throw them into fair water, let them lye a little then take 

 them out again and cut them into what Figures you please, 

 but at their full length : to make a half-crown, you must 

 have about fifteen of these of both sorts, which will suffice 

 to set round the brims of a Plate. 



Then you must have all sorts of good sallet herbs, and to 

 make a Bed of them, when they are cut indifferent small, 

 upon the hollow of a large brini'd Plate, and garnish them 

 with Beet -roots, and when that great Crown hath been taken 

 up and let run a little, place him hansomly upon your bed 

 of Herbs, at what bigness you please, and garnish him within 

 with all sorts of good herbs, then Rasp the Rinds of green 

 Citron, and make a kind of a Rock within the Crown upon 

 the herbs to that height that it may come a little above the 

 Crown, and the Crown seem as if it were made fast about 

 the Rock, but do not forget to garnish your works of the 

 Crown with the seeds of Granades that are very red. 



Then take your little Crowns out of the Water, and let 

 them run, and place them round about the great one upon 

 little beds of good sallet herbs or Beet -roots, and fill them 

 within with good herbs, and on the top of each a little of 

 your green Citron or Lemon Rasped like a Rock, and they 

 should be garnished also with the seeds of Granades, 

 Pistaches, and sweet Almonds, and hansomly ranged and 

 mingled, first an Orange then a Lemon; thus garnish and 

 set about your great Crown what garniture you please, 

 for delight, between each little Crown : this will be pleasing 

 to the Eye, set it in the middle of a Table, and ought to 

 be served with Orange-Flowers-Water, and rasped Sugar 

 over it. From The Receipt Book of John Middleton, Cook 

 to the Duke of Bolton, 1734. 



To MAKE A GRAND SALLAD FOR THE SPRING. Take cowslip 

 buds, violet-flowers and leaves; young lettuce, spinach, 

 Alexander Buds, Strawberry leaves, water cresses, each 

 apart by themselves and then take also Capers, Olives, 

 Samphire, Cucumbers, Broombuds, Raisins and Currans 

 parboiled, Almonds blanched, Barberries and other pickles, 



