Mrs Glasse’s Salamongundy

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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