Mrs. Glasse’s Salmagundy

Name: Mrs. Glasse’s Salmagundy
Cuisine: United Kingdom
Ingredients: Or you may leave out the butter and put the ingredients in the basin and put a flower of any sort at the top, or a sprig of myrtle.; Take 2 pickled herrings and bone them; a handful of parsley, four eggs boiled hard, the meat of one roasted chicken or fowl.; Take 2 pickled herrings and bone them; a handful of parsley, four eggs boiled hard, the meat of one roasted chicken or fowl.; Take 2 pickled herrings and bone them; a handful of parsley, four eggs boiled hard, the meat of one roasted chicken or fowl.; Scrape some lean boiled ham and hung beef very fine.; Chop all very fine separately, that is the yolks of eggs by themselves and the whites the same.; Take 2 pickled herrings and bone them; a handful of parsley, four eggs boiled hard, the meat of one roasted chicken or fowl.; Take 2 pickled herrings and bone them; a handful of parsley, four eggs boiled hard, the meat of one roasted chicken or fowl.; Make some butter into the shape of a pineapple, or any other shape you please, and set on the top of the basin or saucer.; Make some butter into the shape of a pineapple, or any other shape you please, and set on the top of the basin or saucer.; Scrape some lean boiled ham and hung beef very fine.; Scrape some lean boiled ham and hung beef very fine.; Lay round your basin a ring of shred parsley, then white of eggs, then ham, then chicken, then beef, then yolks of eggs, then herrings, till you have covered the basin and used all your ingredients.; Lay round your basin a ring of shred parsley, then white of eggs, then ham, then chicken, then beef, then yolks of eggs, then herrings, till you have covered the basin and used all your ingredients.; Lay round your basin a ring of shred parsley, then white of eggs, then ham, then chicken, then beef, then yolks of eggs, then herrings, till you have covered the basin and used all your ingredients.; Lay round your basin a ring of shred parsley, then white of eggs, then ham, then chicken, then beef, then yolks of eggs, then herrings, till you have covered the basin and used all your ingredients.; Garnish the dish with whole capers and pickles of any sort you choose, chopped fine.; Garnish the dish with whole capers and pickles of any sort you choose, chopped fine.; Lay round your basin a ring of shred parsley, then white of eggs, then ham, then chicken, then beef, then yolks of eggs, then herrings, till you have covered the basin and used all your ingredients.; Lay round your basin a ring of shred parsley, then white of eggs, then ham, then chicken, then beef, then yolks of eggs, then herrings, till you have covered the basin and used all your ingredients.

1747

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Take 2 pickled herrings and bone them; a handful of parsley, four eg