To Make Salamongundy: Another Way

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Mince a Couple of Chickens, either boiled or roasted, very fine, or Veal, if you please, also mince the Yolks of hard Eggs very small, and mince the Whites very small by themselves, shred the Pulp of two or three Lemons very small, then lay in your Dish a Layer of Mince-meat, and a Layer of Yolk of Eggs, a Layer of Whites, a Layer of Anchovies, a Layer of your shred Lemon-pulp, a Layer of Pickles, a Layer of Sorrel, a Layer of Spinage, and Shalots shred small. When you have filled a Dish with these Ingredients, set an Orange or Lemon on the Top, then Garnish with Horse-reddish scraped, Barberries, and sliced Lemon. Beat up fume Oil, with the Juice of Lemon, Salt, and Mustard thick, and serve it up for a second Course Side-dish, or Middle-dish, for Supper.