Salamangundy for a Middle Dish Supper

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


In the top Plate in the Middle, which should stand higher then the rest, take a fine pickled Herring bone it, take off the Head, and mince the rest fine. In the other Plates round, put the following Things; in one, pare a Cucumber, and cut it very thin; in another, Apples pared, and cut small; in another, an Onion peeled, and cut small; in another, two hard Eggs chopped small, the Whites in one, and the Yolks in another; pickled Gerkins in another cut small; in another, Salary cut small; in another pickled red Cabbage chopped fine; take some Water-cresses clean washed, and picked, stick them all about and between every Plate, or Saucer, and throw Stertion-Flowers about the Cresses. You must have Oil and Vinegar, and Lemon to eat with it. If it is prettily set out, it will make a pretty Figure in the Middle of the Table, or you may lay them in Heaps in a Dish. If you have not all these Ingredients, set out your Plates, or Saucers, with just what you fancy; and in the room of a pickled Herring mince Anchovies.