OF SUNDRY HERBS 93 



covered with a lid was set up again in a dry place to be 

 preserved far from the beames of the Sun coming; when 

 they served it at the table they cleansed it with sweet wine, 

 pouring sweet oyle on the purslane. They set it as a first 

 dish on the table to procure an appetite afore the guests 

 sette downe to meate. Henry Dethicke, The Gardeners 

 Labyrinth. 



PICKLED PURSLANE. Lay the stalks in an earthen pan; 

 then cover them with Beer Vinegar and water, keeping them 

 down with a competent weight to imbibe three days. Being 

 taken out put them into a pot with as much white-wine 

 vinegar as will cover them again and close the Lid with 

 paste (made with flour and water) to keep in the steam; 

 then set them on the Fire for three or four hours, often 

 shaking and stirring them. Then open the Cover and turn, 

 and remove those stalks which be at the Bottom to the 

 Top and boil them as before till they are all of a colour. 

 When all is cold pot them with fresh white-wine vinegar, 

 and so you may preserve them the whole year round. 

 John Evelyn, Acetaria, 1699. 



To PICKLE PURSLANE, Put your Purslane stalks into 

 as much wine as water, with a little salt. Then boil it, put 

 it into a Pot, and pour in as much white-wine vinegar as 

 will cover it ; if you please you may add sugar to your 

 white wine. From The Receipt Book of John Nott, Cook to 

 the Duke of Bolt on, 1723. 



To MAKE SALLET OF PURSLANE. Take it when it is young, 

 and pick it very well, and wash it, and swing it, and then lay 

 it upon a Plate garnished with the slices of Lemon, or with 

 all sorts of herbs at your own discretion. Ibid. 



A SALLET OF LETTICE AND PURSLAN. Take of the newest 

 Purslan, pick and wash it very well, swing it out, and lay it 

 in the round of the Plate, and Lettice round about it, 

 garnish the brims with Charvile and Flowers hashed together 



