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Chicken and Apple Salad, 17h Century, England (Salada de Frango e Maçã, Séc. XVII, Inglaterra).

2 roasted chicken legs - 1 lemon - 1 chopped apple - 25g chopped onion - 1/2 tsp fresh parsley - pinch of ground pepper - 1/2 tsp salt - 1 tsp wine vinegar - 1 tbs olive oil 

"Take a hen and roast it, let it be cold, carve up the legs, take the flesh and mince it small, shred a lemon and a little parsley and onions, an apple, a little pepper, and salt, with oyle and vinegar; garnish the dish with the bones and the lemon peel and so serve it". 

Bibliography: The Court and Kitchen of Elizabeth commonly called Joan Cromwell, 1664 in https://archive.org/details/courtkitchinofel00unse/page/n17/mode/2up
Driver, Christopher and Berriedale-Johnson, Michele - Pepys at Table, Seventeenth Century Recipes for the  Modern Cook, 1984, Bell & Hyman, London.  
Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005. 


2 pernas de frango assado - 1 limão - 1 maçã picada - 25g de cebola picada - 1/2 colher de chá de salsa fresca - 1 pitada de pimenta moída - 1/2 colher de chá de sal - 1 colher de chá de vinagre de vinho - 1 colher de sopa de azeite

"Pegue uma galinha e asse, deixe esfriar, retire as pernas, pegue a carne e pique-a em pedaços pequenos, desfie um limão e um pouco de salsa e cebola, uma maçã, um pouco de pimenta e sal, com azeite e vinagre ; decore o prato com os ossos e a casca de limão e sirva ".

Bibliografia: The Court and Kitchen of Elizabeth commonly called Joan Cromwell, 1664 in https://archive.org/details/courtkitchinofel00unse/page/n17/mode/2up
Driver, Christopher and Berriedale-Johnson, Michele - Pepys at Table, Seventeenth Century Recipes for the  Modern Cook, 1984, Bell & Hyman, London.  
Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005.





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