Salad and a Vegetable Compote (The Forme of Cury , ca 1390) Salat: Take parsley, sage, garlic, scallions, onions, leeks, borage, mints, young leeks, fennel, cress, new rosemary, purslane; wash them clean; pick them and pluck them small with your hands, and mix them well with raw oil Lay on vinegar and salt, and serve it forth Compost: Take root of parsley and parsnip, scrape them and wash them clean Take turnips and cabbages pared and cut Take an earthen pan with clean water, and set it on the fire Cast all these things in When they are boiled, add pears and parboil them well Take these things out and let them cool on a fair cloth Put in a vessel and add salt when it is cold Take vinegar and powder and saffron and add And let all these things lie there all night or day Take Greek wine and honey clarified together, Lombardy mustard, and raisins, whole currants, and grind sweet powder and whole anise, and fennel seed Take all these things and cast them together in a pot of earth, and take some when you wish, and serve it forth With the 19th century, English vegetable cooking became ever simpler until it almost always meant boiled and buttered, a quick and simple method for homes and restaurants alike, while in France the elaborate professional style reached its apogee The influential chef Antonin Carême declared in his Art of French Cooking in the 19th Century (1835) that “it is in the confection of the Lenten cuisine that the chef’s science must shine with new luster.” Carême’s enlarged repertoire included broccoli, truffles, eggplant, sweet potatoes, and potatoes, these last fixed à l’anglaise, dites, Mache-Potetesse (“in the English style, that is, mashed”) Of course, such luster tends to undermine the ... alike, while in France the elaborate professional style reached its apogee The influential chef Antonin Carême declared in his Art of French Cooking in the 19th Century (1 835) that “it is in the confection of the Lenten cuisine that the chef’s science must... mustard, and raisins, whole currants, and grind sweet powder and whole anise, and fennel seed Take all these things and cast them together in a pot of earth, and take some when you wish, and serve it forth... With the 19th century, English vegetable cooking became ever simpler until it almost always meant boiled and buttered, a quick and simple method for homes and restaurants alike, while in France the elaborate