OF SALLETS 147 



A BRAVE WARMING SALAD FOR WINTER. Spinnage, Sorrel, 

 lettuce, and a few onions, then add oyl, vinegar, and salt, 

 balm, pepper grass, mint, endive, young green buds of cole- 

 worts and garlic. Tryon, A Treatise of Cleanness in Meats, 

 1692. 



SALLET-ALL-SORTS. The Almonds blanch'd in cold water, 

 cut them round and thin and so leave them in cold water. 

 Then have pickled Cucumbers, Olives, Capers, Berberries, 

 Red-Beet. Buds of Nasturtium, Broom, etc., Purslan 

 stalk, Sampier, Ash-keys, W 7 alnuts, Mushrooms, with raisins 

 of the Sun ston'd, citron and orange peel. Strew them over 

 with any candy 'd flowers and so dispose of them in the same 

 Dish both mixt and by themselves. To these add Marrows, 

 Pine kernels and of Almonds four times as much of the rest 

 with some Rose-water. Here also come in the Pickled Flowers 

 and Vinegar in little china Dishes. And thus have you an 

 universal winter Sallet or an All sort in compendium fitted 

 for a City Feast and distinguished from the Grand Sallet 

 which should consist of the green blanched and unpickled 

 under a stately Pennash of Sellery adorn'd with Buds and 

 Flowers. John Evelyn, Acetaria, 1699. 



OTHER GRAND SALLET. All sorts of Good herbs, the little 

 leaves of red sage, the smallest leaves of Sorrel, and the leaves 

 of Parsley picked very small, tear some white cabbage leaves, 

 the youngest and smallest leaves of spinage, some leaves of 

 burnet, the smallest leaves of lettice, white endive and chervil 

 all finely picked, washed and swung in a strainer, or clean 

 napkin and well drained from the water, then dish it in a 

 clean scoured dish and about the center capers, currans, 

 olives, lemons cerved and slic'd, boiled beet-roots, carved 

 and slic'd and dished round also, with good oyl and vinegar. 

 The Art and Mystery of Cookery. Approved by the fifty- 

 five years' experience and industry of Robert May in his 

 Attendance on several persons of great honour, 1671. 



A GRAND SALLET OF DIVERS COMPOUNDS. Take green 

 purslane and pick it leaf by leaf, wash it and swing it in 



