A Sallet of Burdocke rootes
PERIOD: England, 17th century | SOURCE: Murrel's Two Books of Cookerie, 1638 | CLASS: Authentic
DESCRIPTION: A cooked dish of Burdock roots
A Sallet of Burdocke rootes.
Cut off the outward rinde, and lay them in water a good houre at the least: when you have done, seethe them untill they be tender: then set them on coales with Butter and Vinegar, and so let them stand a pretty while: then put in grated bread and Sugar, betwixt every lay, and serue them in.
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