A Boyled Sallet
Take Spinage and boyle it and chop it, and when it is chopt, poure it in a little Pipkin, with Corance, sweete Butter, Vinagre, and Sugar, boyle them altogither, and when they are boyled put it in a dishe, and lay sippets round about, and strew suger upon them and serve them out.
"A Book of Cookry Very Necessary For All Such As Delight Therin." Gathered by A.W. (1591)
Boyled Sallet:
Ingredients:
- Spinach (boiled and chopped)
- currants
- fresh butter
- vinegar
- sugar
- sippets (small slices of bread, I prefer a dense bread)
Basically this is boiled spinach re-heated with some currants and seasoned with a combination of butter, vinegar and sugar. For a pot of spinach, I add a very small handful of currants (this will vary of course), a dollop of butter, vinegar and sugar... enough to season but with no flavour overpowering the next. Tasting is a must when adding ingredients.
Place the sippets around a platter and pour in the spinach
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