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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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salmagundi (or salmagundy), a term dating from the 17th century, has been defined in the NSOED as ‘a cold dish made from chopped meat, anchovies, eggs, onions etc.’

In writing about salads of the 17th century, C. Anne Wilson (1973) explains the term thus:

Sometimes an egg and herb salad was further enhanced by the addition of cold roast capon, anchovies and other meat or fish delicacies. Late in the 17th century the name of salamagundi was applied to mixtures of this type, and was subsequently corrupted to ‘Solomon Gundy’.