To make Mustard divers ways._

Have good seed, pick it, and wash it in cold water, drain it, and
rub it dry in a cloth very clean; then beat it in a mortar with
strong wine-vinegar; and being fine beaten, strain it and keep it
close covered. Or grind it in a mustard quern, or a bowl with a
cannon bullet.

_Otherways._

Make it with grape-verjuyce, common-verjuyce, stale beer, ale,
butter, milk, white-wine, claret, or juyce of cherries.

_Mustard of Dijon, or French Mustard._

The seed being cleansed, stamp it in a mortar, with vinegar and
honey, then take eight ounces of seed, two ounces of cinamon, two of
honey, and vinegar as much as will serve, good mustard not too
thick, and keep it close covered in little oyster-barrels.

_To make dry Mustard very pleasant in little Loaves or Cakes
to carry in ones Pocket, or to keep dry for use at any time._

Take two ounces of seamy, half an ounce of cinamon, and beat them in
a mortar very fine with a little vinegar, and honey, make a perfect
paste of it, and make it into little cakes or loaves, dry them in
the sun or in an oven, and when you would use them, dissolve half a
loaf or cake with some vinegar, wine, or verjuyce.

* * * * *
* * * *

SECTION V.

_The best way of making all manner of Sallets._

_To make a grand Sallet of divers Compounds._

Take a cold roast capon and cut it into thin slices square and
small, (or any other roast meat as chicken, mutton, veal, or neats
tongue) mingle with it a little minced taragon and an onion, then
mince lettice as small as the capon, mingle all together, and lay it
in the middle of a clean scoured dish. Then lay capers by
themselves, olives by themselves, samphire by it self, broom buds,
pickled mushrooms, pickled oysters, lemon, orange, raisins, almonds,
blue-figs, Virginia Potato, caperons, crucifix pease, and the like,
more or less, as occasion serves, lay them by themselves in the dish
round the meat in partitions. Then garnish the dish sides with
quarters of oranges, or lemons, or in slices, oyl and vinegar beaten
together, and poured on it over all.

On fish days, a roast, broil'd, or boil'd pike boned, and being
cold, slice it as abovesaid.

_Another way for a grand Sallet._

Take the buds of all good sallet herbs, capers, dates, raisins,
almonds, currans, figs, orangado. Then first of all lay it in a
large dish, the herb