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CULINARY ARTICLES AND RECIPES
1390 - The Forme of Cury
Salat
DDV CULINARY
Salat
Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes,
porrectes, fenel and ton tressis, rew, rosemarye, purslarye],
laue and waische hem clene, pike hem, pluk hem small wiþ þyn
honde and myng hem wel with rawe oile. lay on vynegur and salt, and
serue it forth.
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