The name became shortened to Salamagundy in later recipes. The dish, which was really a delicious salad elaborately laid out, was intended to form a centrepiece for the supper table. It was always set out on a large flat dish with the separate ingredients all minced or shredded very small in rings of contrasting colours. Sometimes a bowl or large cup was inverted in the middle of the dish and the rings of ingredients built up over this with an ornament made of butter, a sprig of parsley, or some edible flowers, stuck on top. An acceptable alternative was to lay out the ingredients in little heaps or in separate small saucers on the large dish, the centre one being slightly raised. Mrs
Carve the chicken and cut all the white meat into very thin strips about
Use the minced veal or chicken, mixed with the cucumber and onion and well seasoned, for the central pile.
Decorate with pickles, slices of lemon ‘nicely cut’, and if possible with nasturtium flowers.
©1975 The Estate of Elizabeth Ayrton