Take two ounces of seamy, half an ounce of cinamon, and beat them in a mortar very fine with a little vinegar, and honey, make a perfect paste of it, and make it into little cakes or loaves, dry them in the sun or in an oven, and when you would use them, dissolve half a loaf or cake with some vinegar, wine, or verjuyce.
[Section V.]
The best way of making
all manner of Sallets
[ To make a grand Sallet of divers Compounds.]
TAke a cold roast capon and cut it into thin slices square and small, (or any other roast meat as chicken, mutton, veal, or neats tongue) mingle with it a little minced taragon and an onion, then mince lettice as small as the capon, mingle all together, and lay it in the middle of a clean scoured dish. Then lay capers by themselves, olives by themselves, samphire by it self, broom buds, pickled mushrooms, pickled oysters, lemon, orange, raisins, almonds, blue-figs, Virginia Potato, caperons, crucifix pease, and the like, more or less, as occasion serves, lay them by themselves in the dish round the meat in partitions. Then garnish the dish sides with quarters of oranges, or lemons, or in slices, oyl and vinegar beaten together, and poured on it over all.
On fish days, a roast, broil’d, or boil’d pike boned, and being cold, slice it as abovesaid.
[ Another way for a grand Sallet.]
Take the buds of all good sallet herbs, capers, dates, raisins, almonds, currans, figs, orangado. Then first of all lay it in a large dish, the herbs being finely picked and