Salmagundy

This is a very delightful and useful eighteenth century salad. A very charming one was shown at the first exhibition of the English Folk Cookery Association, held at Kensington on January 16th, 1931. Any meat can be used. In this case it was simply corned beef and cold cooked vegetables of different colours, the whole surmounted by violets. The following recipe is for Mrs. Bradley’s Salmagundy.