A Boke of Gode Cookery Presents

Sallets for fish daies. Another

PERIOD: England, 16th century | SOURCE: The Good Huswifes Jewell, 1587 | CLASS: Authentic

DESCRIPTION: A carrot & shrimp salad

ORIGINAL RECEIPT:

Sallets for fish daies. Another. Carret rootes being minced, and then made in the dish after the proportion of a Flowerdeluce. Then picke Shrimps and lay upon it with oyle and vinegar.

- Sass, Lorna J. To the Queen's Taste. New York: Metropolitan Museum of Art, 1976. 

GODE COOKERY TRANSLATION:

Salad for Fish Days. Another. Carrot roots being minced, and then made in the dish after the proportion of a Fleur-de-lys. Then clean Shrimps and lay upon it with oil and vinegar.

MODERN RECIPE:

  • 1 to 2 lbs. carrots, minced
  • 2 cups Titi or "Popcorn" shrimp, cleaned, cooked, & cooled
  • 1 cup white wine vinegar
  • 1 cup olive oil
  • salt to taste
Mince the carrots with a chef's knife or food processor; set aside. Combine the oil, vinegar, and salt with a wire whisk. Toss the carrots with enough of the dressing to lightly coat, then on a serving platter mould the carrots into the shape of a fleur-de-lys. Toss the shrimp with enough of the oil & vinegar dressing to again just lightly coat, then arrange on top of the carrot fleur-de-lys. Serve.

Using a fleur-de-lys shaped gelatin or pudding mould may be the easiest way to create this salad; otherwise, use your hands to shape the carrots into the "flowerdeluce," about an inch or two thick. A playful arrangement on top of shrimp and carrots can make a beautiful presentation.

Metric, Celsius, & Gas Mark Equivalencies

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Sallets for fish daies. Another © 2000 James L. Matterer

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