A Sallet of Burdocke rootes

PERIOD: England, 17th century | SOURCE: Murrel's Two Books of Cookerie, 1638 | CLASS: Authentic

DESCRIPTION: A cooked dish of Burdock roots

A Sallet of Burdocke rootes.

Cut off the outward rinde, and lay them in water a good houre at the least: when you have done, seethe them untill they be tender: then set them on coales with Butter and Vinegar, and so let them stand a pretty while: then put in grated bread and Sugar, betwixt every lay, and serue them in.