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Turnips, Carrots, Cabbages, Caulyflowers, Artichokes, Melons, Cucumbers, and such like, are in prime; Sallary and Endive, Nasturtium Indicum Flowers, Cabbage Lettice, and blanch'd sweet Fennel is now good for Sallads. Now Elder-berries are ripe and fit for making of Wine, as well the white as the red sort: these are both very good, if they are rightly managed.
This is the method of stewing Sallary, which is an agreeable Plate of itself. From the same Lady I had the following Directions for roasted Partridges: Partridges which are designed for roasting may be larded with fine Bacon Fat on the Breast, or roasted without larding; but in a Dish of these Fowls, there should be some of one and some of the other.
Take half a score large Sallary Plants that are well whiten'd or blanched, boil them first in Water and Salt, and then stew them tender with Gravey, Salt, some Pepper, and a Spoonful or two of White wine; and when they are enough, thicken and brown the Sauce they are stew'd in with burnt Butter, lay your Sallary at the bottom of the Dish, and your Partridges upon that, then pour your Sauce over all, and garnish with Lemmon or Orange slic'd.
Some use half Vinegar and half Water for this Pickle, but it is at every one's pleasure, I think one is as good as the other. Partridges are now in Season, and are prepared after several manners; some of the principal are the following. Boil'd Partridges with stew'd Sallary, from Lady W . The Partridges being clean'd and trussed, boil them tender, and make the following Sauce for them.
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