Being finely pick’t short, well soak’t in clean water, and swung dry, dish it round in a fine clean dish, with capers
and currans about it, carved lemon and orange round that, and eggs upon the centre not boil’d too hard, and parted in halves, then oyl and vinegar; over all scraping sugar, and trim the brim of the dish.
[ A grand Sallet of Alexander-buds.]
Take large Alexander-buds, and boil them in fair water after they be cleansed and washed, but first let the water boil, then put them in, and being boil’d, drain them on a dish bottom or in a cullender; then have boil’d capers and currans, and lay them in the midst of a clean scowred dish, the buds parted in two with a sharp knife, and laid round about upright, or one half on one side, and the other against it on the other side, so also carved lemon, scrape on sugar, and serve it with good oyl and wine vinegar.
[ Other grand Sallet of Watercresses.]
Being finely picked, washed and laid in the middle of a clean dish with slic’t oranges and lemons finely carved one against the other, in partitions or round the dish, with some Alexander-buds boil’d or raw, currans, pers, oyl, and vinegar, sugar, or none.
[ A grand Sallet of pickled capers.]
Pickled capers and currans basted and boil’d together, disht in the middle of a clean dish, with red beets boil’d and jagged, and dish’t round the capers and currans, as also jagg’d lemon, and serve it with oyl and vinegar.
[ To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like.]
Take Samphire, and pick the branches from the dead leaves or straws, then lay it in a pot or barrel, & make a strong brine of white or bay-salt, in the boiling scum it