s being finely picked and washed, swing them in
a clean napkin; then lay the other materials round the dish, and
amongst the herbs some of all the aforesaid fruits, some fine sugar,
and on the top slic't lemon, and eggs scarse hard cut in halves, and
laid round the side of the dish, and scrape sugar over all; or you
may lay every fruit in partitions several.

_Otherways._

Dish first round the centre slic't figs, then currans, capers,
almonds, and raisins together; next beyond that, olives, beets,
cabbidge-lettice, cucumbers, or slic't lemon carved; then oyl and
vinegar beaten together, the beast oyl you can get, and sugar or
none, as you please; garnish the brims of the dish with orangado,
slic't lemon jagged, olives stuck with slic't almonds, sugar or
none.

_Another grand Sallet._

Take all manner of knots of buds of sallet herbs, buds of pot-herbs,
or any green herbs, as sage, mint, balm, burnet, violet-leaves, red
coleworts streaked of divers fine colours, lettice, any flowers,
blanched almonds, blue figs, raisins of the sun, currans, capers,
olives; then dish the sallet in a heap or pile, being mixed with
some of the fruits, and all finely washed and swung in a napkin,
then about the centre lay first slic't figs, next capers and
currans, then almonds and raisins, next olives, and lastly either
jagged beats, jagged lemons, jagged cucumbers, or cabbidge lettice
in quarters, good oyl and wine vinegar, sugar or none.

_Otherways._

The youngest and smallest leaves of spinage, the smallest also of
sorrel, well washed currans, and red beets round the centre being
finely carved, oyl and vinegar, and the dish garnished with lemon
and beets.

_Other Grand Sallets._

Take green purslain and pick it leaf by leaf, wash it and swing it
in a napkin, then being disht in a fair clean dish, and finely piled
up in a heap in the midst of it lay round about the centre of the
sallet pickled capers, currans, and raisins of the sun, washed,
pickled, mingled, and laid round it: about them some carved
cucumbers in slices or halves, and laid round also. Then garnish the
dish brims with borage, or clove jelly-flowers. Or otherways with
jagged cucumber-peels, olives, capers, and raisins of the sun, then
the best sallet-oyl and wine-vinegar.

_Other Grand Sallets._

All sorts of good herbs, the little leaves of red sage, the smallest
leaves of sorrel, and the leaves of parsley pickt very small, the
youngest