APPENDIX
T ho' it was far from our firſt Intention to charge this ſmall Volume and Diſcourſe concerning Crude Sallets, with any of the following Receipts: Yet having ſince received them from an Experienc'd Houſewife; and that they may poſſibly be uſeful to correct, preſerve and improve our Acetaria, we have allow'd them Place as an Appendant Variety upon Occaſion: Nor account we it the leaſt Diſhonour to our former Treatiſe, that we kindly entertain'd them; ſince (beſides divers Learned Phyſicians, and ſuch as have ex profeſſo written de Re Cibaria) we have the Examples of many other [128]Noble and Illuſtrious Perſons both among the Ancient and Modern.
1. Artichoak. Clear it of the Leaves and cut the Bottoms in pretty thin Slices or Quarters; then fry them in freſh Butter with ſome Parſley, till it is criſp, and the Slices tender; and ſo diſh them with other freſh melted Butter.
How a Poiverade is made, and the Bottoms preſerv'd all the Winter, See Acetaria. p. [5], [6].
Aſhen-keys. See Pickle.
Aſparagus. See Pickle.
| Beets. |  | See Pickle. |
| Broom. | ||
| Buds. | ||
| Capers. |