Name: Salamagundy
Yield: Serves 4 to 6
Cuisine: United Kingdom
Ingredients: Salad dressing; 6 oz (180 g) cold cooked chicken, finely chopped; 6 tomatoes, blanched and quartered, pips and juice removed, and the pieces cut through again; 2 cucumbers, peeled and diced; 6 oz (180 g) cold cooked tongue or ham or both, cut in matchstick strips; 12 anchovy fillets, well drained and each cut in 4 pieces; 1 Webb’s lettuce, outer leaves removed, chopped very fine; 6 hard-boiled eggs, yolks and whites chopped separately; 12 sprigs of parsley; 6 small onions, or shallots, finely chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

A traditional salad dish for which there are recipes dating from as early as the fifteenth century from several parts of England. It was often served in London where the vegetables could be bought at Covent Garden. This recipe is from Hampshire. It was intended as a centrepiece on the supper table or for the second course of a dinner. It was always set out on a very large dish or platter with a small raised dish in the middle. Either a small plate was placed on an inverted bowl or a cakesta