water made quick with Salt, then when they are boiled enough, take them
and peel them and break them into a Cullender, and when the Water is
well drained from them, put them into a hot Dish, and pour over them
some Butter and Vinegar a little Pepper and Salt, strew Salt on your
Dish brims, lay some of the Rind of them about the Dish cut in several
Fancies, and so serve them to the Table.


45. _To make several Sallads, and all very good._

Take either the stalks of Mallows, or Turnip stalks when they run to
seed, or stalks of the herb Mercury with the seedy head, either of these
while they are tender put into boiling Water and Salt, and boiled
tender, and then Butter and Vinegar over them.


46. _To make a Sallad of Burdock, good for the Stone, another of the
tender stalks of Sow-thistles._

Take the inside of the Stalks of Burdock, and cut them in thin slices,
and lay them in water one whole day, shifting them sometimes, then boil
them, and butter them as you do the forenamed.

Also the tender Stalks of Sow-thistles done in like manner, are very
good and wholsome.


47. _To make a Tart of Spinage._

Take a good quantity of green Spinage, boil it in water and salt, and