ntre, turn the top
upside down, and the cake should present the
appearance of a honeycomb ; throw on it a
pinch of salt, and butter it with five ounces of
the best butter, putting equal quantities on
«ach; put the top on again, and serve hot.
Sallyiunns (another way). — Take two
pounds of flour, one pint of milk, four eggs,
and two spoonfuls of yeast ; make a paste of
these ingredients, and work until well risen.
Then knead into it a pound of butter and a
little salt ; let it stand an hour, then bake, and
rasp the tops. A little pounded sugar✪ Sallyiunns (another way) may be
added to taste to the above ingredients.
Salmagundi. — A salmagundi is a sort
of vegetable mosaic made with pickled her-
ring, cold dressed chicken, salt beef, radishes,
endive, olives, iSrc, all arranged with regard to
contrast in colour as well as flavour, and served
with oil, vinegar, pepper, and salt. The fol-
lowing is a good recipe for a salmagundi : —
Take a large round dish; place in the centre
a bunch of fresh endive, and lay round it strips
of herring or anchov✪ Salmagundi}-, interspersed with neat
slices from the breast of a chicken. Put round
these a band of hard-boilei yolk of egg chopped
small, then one of green parsley, then slices of
red beef or tongue, then the white of the egg,
and lastly a garland of sprigs of watercress.
Insert trimmed olives, green capers, radishes,
l)arberries, S:c., wherever they will be most
eft'ective. Serve with .salad sauce. Sometimes
the herrings for a salmagundi are opened, and
the flesh is taken out without injuring the skin.
It is then minced with an ccjual quantity of cold
chicken and grated ham or tongue, seasoned
rather highly, and put back into the skins till
they look plump and of a good shape.
Salmagundi (another way). — Take cold
fowl, or turkey, or veal, or all together. Chop
the meat very small, separating the white from
the brown, and putting among the latter the
brown part of the veal, if it be roasted. By the
brown meat is understood the legs and backs of
the poultry. Chop likewise the lean of some
cold ham, a few boned anchovies washed, a
handful of picked parsley, half a dozen shallots,
some pickled gherkins, the yolks and whites
separate of six hard-boiled eggs, and some
roasted beetroot, after it has become cold.
Now butter a basin, and place it with the
bottom upwards upon a dish. Lay round this
basin a ring of chopped white meat an inch
and a half wide and about an inch high ; then
lay upon this a ring of ham, then a ring of
brown meat then one of white of egg, then
one of meat, then one of yolk of egg, then
one of parsley, then one of anchovies, and
so on, until the whole of the materials are
consumed and the basin is covered, crowning
the whole with a roof of beetroot garnished
with a few pickled mushrooms. The sauce
must be served up in a sauce-tureen. It is
thus made : — Rub up a couple of good tea-
spoonfuls of strong mustard from the mustard-
pot with three table-spoonfuls of salad oU,
some salt, and a little cayenne pepper. When
it has become a stiff paste, add gradually
one table-spoonful of white-wine vinegar, the
juice of three or four lemons, a dessert-
spoonful of mushroom ketchup, two table-
spoonfuls of raw capers, and a tea-spoonful of
soy. Should the sauce not be suflBciently thin,
add more lemon-juice or vinegar. ✪ Salmis
Page 1652 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
ntre, turn the top
upside down, and the cake should present the
appearance of a honeycomb ; throw on it a
pinch of salt, and butter it with five ounces of
the best butter, putting equal quantities on
«ach; put the top on again, and serve hot.
Sallyiunns (another way). — Take two
pounds of flour, one pint of milk, four eggs,
and two spoonfuls of yeast ; make a paste of
these ingredients, and work until well risen.
Then knead into it a pound of butter and a
little salt ; let it stand an hour, then bake, and
rasp the tops. A little pounded sugar may be
added to taste to the above ingredients.
Salmagundi. — A salmagundi is a sort
of vegetable mosaic made with pickled her-
ring, cold dressed chicken, salt beef, radishes,
endive, olives, iSrc, all arranged with regard to
contrast in colour as well as flavour, and served
with oil, vinegar, pepper, and salt. The fol-
lowing is a good recipe for a salmagundi : —
Take a large round dish; place in the centre
a bunch of fresh endive, and lay round it strips
of herring or anchov}-, interspersed with neat
slices from the breast of a chicken. Put round
these a band of hard-boilei yolk of egg chopped
small, then one of green parsley, then slices of
red beef or tongue, then the white of the egg,
and lastly a garland of sprigs of watercress.
Insert trimmed olives, green capers, radishes,
l)arberries, S:c., wherever they will be most
eft'ective. Serve with .salad sauce. Sometimes
the herrings for a salmagundi are opened, and
the flesh is taken out without injuring the skin.
It is then minced with an ccjual quantity of cold
chicken and grated ham or tongue, seasoned
rather highly, and put back into the skins till
they look plump and of a good shape.
Salmagundi (another way). — Take cold
fowl, or turkey, or veal, or all together. Chop
the meat very small, separating the white from
the brown, and putting among the latter the
brown part of the veal, if it be roasted. By the
brown meat is understood the legs and backs of
the poultry. Chop likewise the lean of some
cold ham, a few boned anchovies washed, a
handful of picked parsley, half a dozen shallots,
some pickled gherkins, the yolks and whites
separate of six hard-boiled eggs, and some
roasted beetroot, after it has become cold.
Now butter a basin, and place it with the
bottom upwards upon a dish. Lay round this
basin a ring of chopped white meat an inch
and a half wide and about an inch high ; then
lay upon this a ring of ham, then a ring of
brown meat then one of white of egg, then
one of meat, then one of yolk of egg, then
one of parsley, then one of anchovies, and
so on, until the whole of the materials are
consumed and the basin is covered, crowning
the whole with a roof of beetroot garnished
with a few pickled mushrooms. The sauce
must be served up in a sauce-tureen. It is
thus made : — Rub up a couple of good tea-
spoonfuls of strong mustard from the mustard-
pot with three table-spoonfuls of salad oU,
some salt, and a little cayenne pepper. When
it has become a stiff paste, add gradually
one table-spoonful of white-wine vinegar, the
juice of three or four lemons, a dessert-
spoonful of mushroom ketchup, two table-
spoonfuls of raw capers, and a tea-spoonful of
soy. Should the sauce not be suflBciently thin,
add more lemon-juice or vinegar.