To make a Sallad of Burdock, good for the Stone, another of the tender stalks of Sow-thistles
To make a Sallad of Burdock, good for the Stone, another of the tender stalks of Sow-thistles is a traditional Stuart recipe for a classic dish of burdock or sow thistle shoots that are boiled and served in a butter and vinegar sauce. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Sallad of Burdock, good for the Stone, another of the tender stalks of Sow-thistles.
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Original Recipe
To make a Sallad of Burdock, good for the Stone, another of the tender stalks of Sow-thistles (from Hannah Woolley's Queen-like Closet 1670)
46. To make a Sallad of Burdock, good for the Stone, another of the tender stalks of Sow-thistles.
Take the inſide of the Stalks of Burdock, and cut them in thin ſlices, and lay them in water one whole day, ſhifting them ſometimes, then boil them, and butter them as you do the forenamed.
Alſo the tender Stalks of Sow-thiſtles done in like manner, are very good and wholſome.
Modern Redaction
The Stuarts were notorious for the lack of vegetables in their diet. Mostly because they distrusted anything that grew in the ground, believing that it might transmit pestilence. Parsnips were a rare exception to this, valued because of their sweetness. However, they shared the Elizabethans' taste for 'sallets' (salads). The term was broad and could mean a mix of leafy greens and meats or could be boiled greens or vegetables dressed in sauce.
Ingredients:
300g burdock stalks, or sow thistle stalks (ie leaf stalks), peeled
100g butter
4 tbsp white wine vinegar
freshly-ground black pepper, to taste
salt, to taste
Method:
Slice the stalks into pieces about 1cm long. Place these in a bowl, cover with plenty of water and set aside to soak for 24 hours, changing the water three or four times during this period (this helps leach out any bitterness).
Bring a pan of salted water to a boil. Add the stalks and boil for about 20 minutes, or until tender and free from bitterness.
In the meantime, melt the butter in a pan, whisk in the vinegar and season to taste with salt and black pepper. Heat gently until thickened and take off the heat.
Drain the stalks well, add to the pan with the sauce, allow to heat through and serve hot.
