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Updated: May 28, 2025
Put these into a Pan that may be close cover'd, and then about three Quarts of Water, and a Pint of White Wine, some Pepper and Salt, some Powder of dry'd sweet Marjoram, a few Cloves powder'd, half a dozen small Turnips cut in Dice, a Carrot or two cut in the same manner, the white Part of a large Leek shred small, some Leaves of white Beet, two Heads of Sallery shred, and a Piece of Bread-Crust burnt; cover close, and stew this for six Hours, and serve it hot.
My brother's prisoner was burned the same day, and the day following I received the sallery of my booty, which was of porcelaine necklaces, Tourns of beads, pendants, and girdles. There was but banqueting for a while.
The Method which I most approve of for dressing a Sallad, is, after we have duly proportion'd the Herbs, to take two thirds Oil Olive, one third true Vinegar, some hard Eggs cut small, both the Whites and Yolks, a little Salt and some Mustard, all which must be well mix'd and pour'd over the Sallad, having first cut the large Herbs, such as Sallery, Endive, or Cabbage-Lettuce, but none of the small ones: then mix all these well together, that it may be ready just when you want to use it, for the Oil will make it presently soften, and lose its briskness.
The Difference between one and the other, is, the slit Pease will open in the Liquor, when we boil it, and the other ought to be broken through a Cullender, when they are boil'd: but the slit Pease are the best; and when you put them into the Liquor to boil, add to every Quart of Liquor as much Sallery as you think proper, cut small; some powder of dry'd Mint, some powder of dry'd sweet Marjoram, some Pepper, and some Salt, to your mind, and let these boil till the Sallery is tender.
Take a quantity of good Herbs, such as Cherville, Spinage, Sallery, Leeks, Beet-Cards, and such like, with two or three large Crusts of Bread, some Butter, a bunch of sweet Herbs, and a little Salt; put these, with a moderate quantity of Water, into a Kettle, and boil them an hour and half, and strain off the Liquor thro' a Sieve, and it will be a good Foundation for Soups, either of Asparagus Buds, Lettuce, or any other kind, fit for Lent or Fast-days.
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