To Make a Sallet of All Kinds of Hearbs
Take your Hearbs and pick them very fine in faire water, and pick your Flowers by themselves, and wash them clean, then swing them in a strayner, and when you put them into a dish mingle them with Cucumbers or Lemmons pared and sliced, also scrape sugar, and put in Vineger and Oyle, then spread the Flowers on the top of the sallet, and with every sort of the aforesaid things garnish the dish about, then take Eggs boyled hard, and lay about the dish and upon the Sallet.