Name: To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6–8 servings
Cuisine: Stuart
Ingredients: 500g roast chicken or veal, finely shredded; 2 lettuces, finely shredded; 50g pitted olives; 2 tbsp capers, drained; 50g pickled mushrooms; 50g pickled samphire; 50g pickled broom buds; 1 lemon, sliced into rings; 50g raisins; 50g slivered almonds; 4 black figs, sliced; 2 white sweet potatoes, peeled, boiled until tender and sliced; 50g caperberries, halved; 50g redcurrants; 12 pickled oysters, halved; 4 tbsp tarragon, finely chopped; 60ml olive oil; 2 tbsp white wine vinegar

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

To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue. is a traditional Stuart recipe for a classic great salad of shredded chicken, lettuce, sweet potato, fruit and pickled vegetables. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating:

Tags : Chicken Recipes Fowl Recipes Potato Recipes British Recipes

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Original Recipe

To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue. (from Robert May's Accomplisht Cook 1660)

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.

Modern Redaction

This is a really fascinating recipe, in that it contains white sweet potatoes (they were first cultivated in Virginia in 1648) and became known as Virginia potatoes; though there was some confusion between sweet potatoes and potatoes at the time. Essentially it's the fore-runner of all potato salads.

Ingredients:

500g roast chicken or veal, finely shredded
2 lettuces, finely shredded
50g pitted olives
2 tbsp capers, drained
50g pickled mushrooms
50g pickled samphire
50g pickled broom buds
1 lemon, sliced into rings
50g raisins
50g slivered almonds
4 black figs, sliced
2 white sweet potatoes, peeled, boiled until tender and sliced
50g caperberries, halved (or cooked peas)
50g redcurrants
12 pickled oysters, halved
4 tbsp tarragon, finely chopped
60ml olive oil
2 tbsp white wine vinegar

Method:

Pile the meat in the centre of a serving dish. Arrange the lettuce around the meat then mix together the olives, capers, pickled mushrooms, pickled samphire and pickled broom buds. Use this mixture to form a ring around the lettuce. Add a ring of overlapping lemon slices around the outside then garnish with the raisins, slivered almonds, figs, sweet potato slices, redcurrants and halved oysters.

Scatter over the tarragon. Though this recipe does not include the usual oil and vinegar dressing, I assume that it would have been used, as all Robert May's sallat (salad) recipes use it. Whisk together the olive oil and white wine vinegar then drizzle of the salad and serve.

Find more Accomplisht Cook Recipes Here and more Traditional Stuart Recipes Here.