To make a Sallet of a cold Hen or a Capon.

SOURCE: Original is from The Compleat Cook (first part of The Queens Closet Opened), p. 97. Modern version by Mathilde Eschenbach
ORIGINAL: Take the breast of an Hen or Capon, and slice it as thin as you can in steaks, put therein Vinegar and a little sugar, as you think fit; then take six Anchoves, and an handful of Capers, a little long, grosse or a Carrigon, and mince them together, but not too small, strew them on the Sallet, garnish it with Lemons, Oranges or Barberries, so serve it up with a little salt.
NOTES: I like the anchovies to be well mixed in, so the paste works better than whole anchovies. I think "a little long, grosse or a Carrigon" refers to types of pepper. The anchovies add enough salt for my taste, so I didn't add any before serving.
  1. Bake chicken breasts (about 20 min. at 375 ?).
  2. Slice when cool.
  3. Crush capers in a mortar and mix with anchovy paste, vinegar, sugar and pepper.
  4. Toss sliced chicken with dressing and chill.
  5. When ready to serve, garnish with a thinly sliced lemon. (The lemon slices give a bitter taste to the chicken if it sits too long).

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