Brockely in Sallad

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
tertian-buds
plain butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
French rolls ↝ Rolls, french [Baked Products]
butter'd eggs ↝ Egg, whole, raw [Eggs and omelets]
muſſels
oyſters

Instructions (7)

Boil brockely like asparagus (in the beginning of the book you have an account how to clean it).
Lay it in your dish.
Beat up oil and vinegar, and a little salt.
Garnish with tertian-buds.
Alternatively, boil brockely and serve with plain butter in a cup.
Alternatively, farce French rolls with brockely and butter'd eggs together for change.
Alternatively, farce your rolls with mussels done the same way as oysters, only no wine.

Original Text

Brockely in Sallad.
BROCKELY is a pretty diſh, by way of ſallad in the middle of a table. Boil it like aſparagus (in the beginning of the book you have an account how to clean it) lay it in your diſh, beat up oil and vinegar, and a little ſalt. Garniſh with tertian-buds.
Or boil it, and have plain butter in a cup. Or farce French rolls with it, and butter'd eggs together for change. Or farce your rolls with muſſels done the ſame way as oyſters, only no wine.

Notes

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