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.
INGREDIENTS:
- 2 lbs Chicken breast
- 1/3 of a tube Anchovy paste
- 1-2 T Capers
- Vinegar
- Sugar
- Pepper
- 1 Lemon
DIRECTIONS:
- Bake chicken breasts (about 20 min. at 375º ?).
- Slice when cool.
- Crush capers in a mortar and mix with anchovy paste, vinegar, sugar and pepper.
- Toss sliced chicken with dressing and chill.
- 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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