scraping sugar, and trim the brim of the dish.

_A grand Sallet of Alexander-buds._

Take large Alexander-buds, and boil them in fair water after they be
cleansed and washed, but first let the water boil, then put them in,
and being boil'd, drain them on a dish bottom or in a cullender;
then have boil'd capers and currans, and lay them in the midst of a
clean scowred dish, the buds parted in two with a sharp knife, and
laid round about upright, or one half on one side, and the other
against it on the other side, so also carved lemon, scrape on sugar,
and serve it with good oyl and wine vinegar.

_Other grand Sallet of Watercresses._

Being finely picked, washed and laid in the middle of a clean dish
with slic't oranges and lemons finely carved one against the other,
in partitions or round the dish, with some Alexander-buds boil'd or
raw, currans, pers, oyl, and vinegar, sugar, or none.

_A grand Sallet of pickled capers._

Pickled capers and currans basted and boil'd together, disht in the
middle of a clean dish, with red beets boil'd and jagged, and dish't
round the capers and currans, as also jagg'd lemon, and serve it
with oyl and vinegar.

_To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease,
Purslane, or the like._

Take Samphire, and pick the branches from the dead leaves or straws,
then lay it in a pot or barrel, & make a strong brine of white or
bay-salt, in the boiling scum it clean; being boil'd and cold put it
to the samphire, cover it and keep it for all the year, and when you
have any occasion to use it, take and boil it in fair water, but
first let the water boil before you put it in, being boiled and
become green, let it cool, then take it out of the water, and put it
in a little bain or double viol with a broad mouth, put strong wine
vinegar to it, close it up close and keep it.

_Otherways._

Put samphire in a brass pot that will contain it, and put to it as
much wine-vinegar as water, but no salt; set it over a charcoal-fire,
cover it close, and boil it till it become green, then put it up in a
barrell with wine-vinegar close on the head, and keep it for use.

_To pickle Cucumbers._

Pickle them with salt, vinegar, whole pepper, dill-seed, some of the
stalks cut, charnell, fair water, and some sicamore-leaves, and
barrel them up close in a barrel.

_Pickled Quinces the best way._

1. Take quinces not cored nor pared, boil them in fair water not too