The ffest off the Cockentryce: Salat

Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes, fenel and ton tressis, rew, rosemarye, purslarye, laue and waische hem clene, pike hem, pluk hem small with thyn honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.

serving salat

Ingredients

  • 4 fennel bulbs
  • 4 bunches scallions
  • 2 bunches parsley
  • 2 bunches chives
  • 1 bunch sage
  • 1/4 cup olive oil
  • 1 TB minced garlic

Preparation

Toast the garlic in the oil and set aside. Chop everything else finely, toss with oil.

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