SC - shortbread/-cakes & salad

[TG]

<< ... how period is shortbread? >>

I have no idea whether or not the following recipe is pertinent to the
question... Anyway: From the good huswifes handmaide for the kitchen
1594:

To make short Cakes.
Take wheate flower, of the fayrest ye can get, and put it
in an earthern pot, and stop it close, and set it in an
Oven and bake it, and when it is baken, it will be full
of clods, and therefore ye must searse it through a
search: the flower will have as long baking as a pastie
of Venison. When you have done this, take clowted Creame,
or els sweet Butter, but Creame is better, then take
Sugar, Cloves, Mace, and Saffron, and the yolke of an
Egge for one doozen of Cakes one yolke is ynough: then
put all these foresaid things together into the cream, +
te{m}per the{m} al together, the{n} put the{m} to your flower and so
make your Cakes, your paste wil be very short, therefore
yee must make your Cakes very litle: when yee bake your
cakes, yee must bake them upon papers, after the drawing
of a batch of bread.

***
Re: salad: from the menue section:

The first course at Supper.
A Sallet, ...

Service for fish dayes.
Butter, a Sallet with hard Egs: ...

Thomas