Grande Sallet

To Make a grand Sallet

Take buds of all kind of good Hearbs and a handful of French Capers, seven or eight Dates cut in long slices, a handfulm of Raisins of the Sun, the stones being pickt out, a handful of Almonds blancht, a handful of Currans, five or sixe Figs sliced, a preserved Orenge cut in slices: mingle all these together with a handful of Sugar, then take a faire Dish fit for a Shoulder of Mutton, set a standard of paste in the midst of it, put your aforesaid Sallet about this standard, set upon your Sallet foure halfe Lemmons, with the flat ends downward, right over against one another, halfe way betwixt your standard, and the dishes side, pricke in every one of these Lemmons a branch of Rosemary, and hang upon the Rosemary preserved Cherries, or Cherries fresh from the tree: set foure halfe Egges, being roasted hard, between your Lemmons, the flat ends downward, prick upon your Egges sliced Dates and Almonds: then you may lay another garnish betweene the brim of the Dish and the Sallet, of quarters of hard Eggs and round slices of Lemmons: then you may garnish up the brim of the Dish with a preserved Orenge, in long slices, and betwixt every slice of Orenge a little heap of French Capers. If you have not a standard to serve in: then take halfe a Lemmon, and a faire branch of Rosemary.

 

Recipe taken from John Murrel’s book:

Murrels Two Books of Cookerie and Carving: Fifth Edition, 1638
Facsimile published by Jacksons of Ilkley

Bessie Tusser in the William Turner garden, Morpeth, 2004, holding a scaled down version of the Grand Sallet made with herbs freshly picked from the herb garden.

Bessie Tusser in the William Turner garden, Morpeth, 2004, holding a scaled down version of the Grand Sallet made with herbs freshly picked from the herb garden.

 

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