III Salmagundy without Meat

Name: III Salmagundy without Meat
Cuisine: United Kingdom
Ingredients: 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 — the yolks in another; pickled gherkins cut small; in another celery cut small; in another pickled red cabbage chopped 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 — the yolks in another; pickled gherkins cut small; in another celery cut small; in another pickled red cabbage chopped 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 — the yolks in another; pickled gherkins cut small; in another celery cut small; in another pickled red cabbage chopped 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 — the yolks in another; pickled gherkins cut small; in another celery cut small; in another pickled red cabbage chopped 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 — the yolks in another; pickled gherkins cut small; in another celery cut small; in another pickled red cabbage chopped 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 — the yolks in another; pickled gherkins cut small; in another celery cut small; in another pickled red cabbage chopped fine.; Take some watercress clean-washed and picked, stick them all about and between every plate or saucer, and; 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 — the yolks in another; pickled gherkins cut small; in another celery cut small; in another pickled red cabbage chopped fine.; Throw nasturtium flowers about the cress.; Throw nasturtium flowers about the cress.; You must have oil and vinegar and lemon to eat with it.; You must have oil and vinegar and lemon to eat with it.; You must have oil and vinegar and lemon to eat with it.

For a Middle Dish at Supper

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

In the top plate in the middle, which should stand higher than the rest, take a fine pickled herring, bone it, take off the head, 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