Spring is Sprung, The Grass is Riz
Time for a nice crisp salad. This month we’ll take a look at recipes
and other resources on salads.
One of the most commonly touted references for salad pops up in the
Forme of Curye. Our text comes from Curye on Inglysch, English Culinary
Manuscripts from the 14th Century (including Forme of Cury) Edited by
Constance B. Hieatt and Sharon Butler.
Forme of curye
Take persel, sauge, garlek, chy-
bollus, oynouns, leke, borage,
myntes, poorettes, fenell, and
towne tressis, rewe, rosmarye,
purslary, lave & waische hem
clene, pyke hem pluk hem small
with thyne honde & myng hem
wel with rawe oyle, lay on
vyneger & salt & serve hem forth.
Another English version appears in The Good Huswifes Jewell. Imprinted
at London for Edward White,1596, Transcription by Daniel Myers -
December 20, 2008 available on MedievalCookery.com
To make a Sallet of all kinde of hearbes.
Take your hearbes and picke them very
fine into faire water, and picke your flo-
wers by themselues, and washe them al
cleane, and swing them in a strainer, and
when you put them into a dish, mingle them
with Cowcumbers or Lemmons payred
and sliced, and scrape Suger, and put in
vineger and Oyle, and throwe the flowers
on the toppe of the sallet, and of euery sorte
of the aforesaide things, and garnish the dish
about with the forsaide thinges, and harde
Egges boyled and laide about the dish and
vpon the sallet.
Good Cooking, Rycheza