Recipes > Salads > Chicken Salads > To make a Sallet of a cold Hen or a Capon

To make a Sallet of a cold Hen or a Capon

Instructions

Take the breast of a hen or Capon, and slice it as thin as you can in steaks, put therein Vinegar, and a little Sugar as you thinke fit, then take six Anchoves, and a handfull of Capers, a little long, grosse or a carrigon, and mince them together, but not too small, strew them on the Sallet, Garnish it with Lemons, Oranges or barberies, so serve it up with a little salt.

Print

Print recipe/article only

Source

The Compleat Cook (1658).


comments powered by Disqus