SALLET OF COLD CAPON ROSTED [Digbie, pg.206] "It is a good Sallet, to slice a cold Capon thin; mingle with it some Sibbolds, Lettice, Rocket and Tarragon sliced small. Season all with Pepper, Salt, Vinegar and Oyl, and sliced Limon. A little Origanum doth well with it." Translation: It is a good salad, to slice a cold chicken thin; mingle with it some Sibbold (a leafy green), Lettuce, Rocket (another leafy green) and Tarragon (an herb) sliced small. Season with Pepper, Salt, Vinegar and Oil and sliced Lemon. A little Oregano goes well with it. Redaction: 1 leftover chicken breast, cooked but cold a few leaves of several varieties of lettuce a pinch of tarragon a pinch of oregano a splash of lemon juice 2 oz vinegar 2 oz olive oil salt and pepper to taste Shred chicken and lettuces small. Add seasonings. Mix well. Serves two.