A Sallet of Fennel
Take young Fennel, about a span long in the spring, tye it up in bunches as you do Sparragrass; when your Skillet boyle, put in enough to make a dish; when it is boyled and drained, dish it up as you do Sparragrass, pour on butter and vinegar and send it up.
The Whole Body of Cookery Dissected, 1675, by William Tabisha.
Fennel and Gooseberry Sauce
Brown some butter in a saucepan with apinch of flour, then put in a few cives shred small, add a little Irish broth to moisten it, season with salt and pepper; make these boil, then put in two or three sprigs of Fennel and some Gooseberries. Let all simmer together till the Gooseberries are soft and then put in some Cullis.
Receipt Book of Henry Howard, Cook to the Duke of Ormond, 1710.
Dill and Collyflower Pickle
Boil the Collyflowers till they fall inpieces; then with some of the stalk and worst of the flower boil it in a part of the liquer till pretty strong. Then being taken off strain it- and when settled, clean it from the bottom. Then with Dill, gross pepper, a pretty quantity of salt, when cold add as much vinegar as will make it sharp and pour all upon the Collyflower.
Acetaria, a book about Sallets, 1680, by John Evelyn.
To Pickle Cucumbers in Dill
Gather the tops of the ripest dill and cover the bottom of the vessel, and lay a layer of Cucumbers and another of Dill till you have filled the vessel within a handful of the top. Then take as much water as you think will fill the vessel and mix it with salt and a quarter of a pound of allom to a gallon of water and poure it on them and press them down with a stone on them and keep them covered close. For that use I think the water will be best boyl'd and cold, which will keep longer sweet, or if you like not this pickle, doe it with water, salt and white wine vinegar, or (if you please) pour the water and salt on them scalding hot which will make them ready to use the sooner.
Receipt Book of Joseph Cooper, Cook to Charles I, 1640.
