The accomplisht cook: or, The art & mystery of cookery

in quarters, and between the quarters of the parsnips, some small lettice, some water-cresses and elicksander-buds, oyl and vinegar, and round the dish some slices of parsnips. _Another grand Sallet._ Take small sallet of all good sallet herbs, then mince some white cabbidge leaves, or striked cole-worts, mingle them among the small sallet, or some lilly-flowers slit with a pin; then first lay some minced cabbidge in a clean scowred dish, and the minced sallet round about it; then some well washed and picked capers, currans, olives, or none; then about the rest, a round of boild red beets, oranges, or lemons carved. For the garnish of the brim of the dish, boild colliflowers, carved lemons, beets, and capers. _Sallet of Scurvy grass._ 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