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Tweet Alexander Salad
A salad of Alexander buds, in a lemon dressing.
Alexanders (Smyrnium olusatrum) M69 Roundabout, Sapcote
Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);
A grand Sallet of Alexander-buds.
Take large Alexander-buds, and boil them in fair water after they be cleansed and washed, but first let the water boil, then put them in, and being boil'd, drain them on a dish bottom or in a cullender; then have boil'd capers and currans, and lay them in the midst of a clean scowred dish, the buds parted in two with a sharp knife, and laid round about upright, or one half on one side, and the other against it on the other side, so also carved lemon, scrape on sugar, and serve it with good oyl and wine vinegar.
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