Salad of tender beet tops, lamb's-quarters, and purslane garnished with chopped chervil from The Taste of Country Cooking by Edna Lewis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Blanc mange; Braised forequarter of mutton; Sauteed veal kidney; Skillet scallions; Skillet wild asparagus; Special butter cookies; Sponge cake; Spoon bread; Strawberries and cream; Thin-sliced skillet-fried white potatoes; Yeast rolls from sponge batter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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