To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue, The Accomplisht Cook, Robert May

 

To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue.

Minced capon or veal, &c. dried Tongues in thin slices, lettice shred small as the tongue, olives, capers, mushrooms, pickled samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs, Virginia potato, caparones, or crucifix pease, currans, pickled oysters, taragon.

How to dish it up.

Any of these being thin sliced, as is shown above said, with a little minced taragon and onion amongst it; then have lettice minced as small as the meat by it self, olives by themselves, capers by themselves, samphire by it self, broom-buds by it self, pickled mushrooms by themselves, or any of the materials abovesaid.

 

Garnish the dish with oranges and lemons in quarters or slices, oyl and vinegar beaten together, and poured over all, &c.

Interpreted Recipe

2 chicken breasts, roasted (alternately you could use veal, pork or tongue)
Loose leaf lettuce

2 tbsp. Olives
2 tbsp. Capers
4 tbsp. Pickled mushrooms
2 tbsp. Raisins
2 tbsp. Almonds
6 black figs
2 tbps. Baby peas boiled till tender
4 tbsp. Pickled Asparagus (for Samphire)
4 tbsp. Artichoke hearts

Dressing:

¾ cup Oil
2 tbsp. wine Vinegar
Salt and Pepper to taste