Sallets for fish daies. Another
PERIOD: England, 16th century | SOURCE: The Good Huswifes Jewell, 1587 | CLASS: Authentic
DESCRIPTION: A carrot & shrimp salad
Sallets for fish daies. Another. Carret rootes being minced, and then made in the dish after the proportion of a Flowerdeluce. Then picke Shrimps and lay upon it with oyle and vinegar.
- Sass, Lorna J. To the Queen's Taste. New York: Metropolitan Museum of Art, 1976.
GODE COOKERY TRANSLATION:
Salad for Fish Days. Another. Carrot roots being minced, and then made in the dish after the proportion of a Fleur-de-lys. Then clean Shrimps and lay upon it with oil and vinegar.
Using a fleur-de-lys shaped gelatin or pudding mould may be the easiest way to create this salad; otherwise, use your hands to shape the carrots into the "flowerdeluce," about an inch or two thick. A playful arrangement on top of shrimp and carrots can make a beautiful presentation.
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Sallets for fish daies. Another © 2000 James L. Matterer
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