To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Take half a pound of Butter and clap it down in the middle of a large Pewter-dish, then have some shred red and white Cabbadge, some Parsly pickt fine and lay'd upon the Butter so as to cover it, then stick a branch of Lorrel in the middle of the butter, then have these things as followeth, as pickl'd French-beans, pickl'd Spar∣row-grass,
Broom-buds, Mushrooms pickl'd, Schollops, pickl'd Oysters, Anchovies washt and split, Capers, Luke-Olives, Mangoes, Bambooes, if it be in the Spring, when Sallet is very young, then have a little Spring Sallet finely pickt, and lay in one quarter, you must divide your Dish in so many parts as to lay a little of all these things alone by them∣selves, one Mango is enough, it must be laid in whole, garnish your Dish in Summer with flowers, and slic'd carv'd Lemons, and in the Winter with carv'd Lemon, and red and white Cabbage, and Parsly, you must dip your red Cabbage in Vinegar to make it keep its colour, some pickl'd Barberries, garnish your Dish and set it upon a stand in the mid∣dle of the Table. Let it be the first and last Dish upon the Table.