Salmagundi

Ingredients

• two large Dutch or Scotch herring
• the white meat of a fowl
• 2 hard-boiled eggs
• 1 onion
• 1 anchovy
• a tablespoonful of grated ham or tongue
• salad oil
• vinegar
• pepper
• salt

Method

1. 1

   Wash, split, and remove bones from herring.

2. 2

   Mince with fowl, eggs, onion, anchovy, and ham.

3. 3

   Season and arrange in a mound on a dish with a border of lettuce.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 51. The excerpt below is the record exactly as published.

f anchovy paste, and a pinch of celery seed. Have in the bowl a crust of bread rubbed with garlic, and toss salad and dressing together for 10 minutes, then remove the crust and serve. FISH AND ONION SALAD. (Nantes.) Peel and core 6 small white onions, put a bit of butter in the centre of each, and bake them, in a covered pan, i hour, until tender. When cool, slice them, add 6 large sardines, free from bones and oil and skin, cut up, and 6 sliced hard-boiled eggs, some chopped parsley, and salt, and pepper, 150 With a Saucepan over the Sea with a mixture of olive oil, and lemon juice, and tarragon vinegar. Mix all well, arrange on a dish, with slices of toast and parsley, very cold. SALAD OF BRUSSELS SPROUTS. Boil I pint of sprouts, and drain them ; when tender, sprinkle with chopped onion, olives, wal- nut kernels, and capers, in equal parts, all chopped fine, and two teaspoonfiils of lemon juice. Pour over these, when well mingled, a good mayonnaise dressing, and serve. SWEDISH SALAD. Bone and skin 4 sardines, cut each into 4 pieces, add an equal amount of cold sliced and cooked meat, in pieces i inch square, 30 drops of onion juice, i cooked and sliced beet, i cooked and cut up potato, a spoonful of chopped parsley. Mingle these in a bowl lined with lettuce, cover with a dressing of 6 tablespoonfuls of oil, 2 of vinegar, — tarragon preferred, — salt, and pepper. Mix these carefully, and garnish with hard-boiled eggs. RUSSIAN SALAD. Cut into dice i cup each of cold chicken, tongue, and fish, — all cooked, of course. Arrange on a dish, in three parts, the tongue in the middle, with a border of 2 carrots, 4 potatoes, and i cup 151 With a Saucepan over the Sea of string beans, being careful to keep each distinct, and a dressing over all as above. Before serving, pour a mayonnaise over it, evenly. RUSSIAN SALAD (without meat). Cut 8 carrots into dice, 3 raw tomatoes in slices, and chop i onion and a handful of watercress. Mix it with yi pint of mayonnaise, add the chopped onion, and pour this over the rest, on a bed of lettuce leaves. Garnish with a tablespoon- ful of capers, here and there. SALMON SALAD. (Norway.) Remove the skin and bones of i pound of cold cooked fish and flake it into pieces with a fork. Mix it with the sliced yolks of 3 hard-boiled eggs, a tablespoonful each of chopped olives and capers, and gherkin pickles, then add enough mayonnaise dressing, and arrange on a dish edged with lettuce leaves and pieces of aspic jelly, if this is at hand. SWEETBREAD SALAD. (AustrU.) Parboil one pair of large sweetbreads and cut them into dice ; in cooking them season the water with onion, carrot, celery, and parsley, or else cook them in some white broth. Mix the pieces with an equal amount of cooked green peas, and cover 152 i With a Saucepan over the Sea with mayonnaise. Stir well ; serve on a border of lettuce. This is both dainty and good. CHICKEN SALAD. (England.) Mix I tablespoonful of capers, 2 ounces of chopped ham, 3 hard-boiled and sliced eggs, some tarragon leaves and chopped chives, or young onion, i anchovy, free from bones and pounded, all well together. Cut a cooked chicken into neat strips, and dip each into this, mixed with sufficient aspic jelly, melted, to stiffen when cool. Arrange these strips, thickly covered with this mixture, in a ring ; fill the centre with cooked carrots and celery, cut into dice, and as much green peas, cov- ering them with a thick mayonnaise. Set on ice until stiff, and serve very cold. Garnish with parsley. ALEX. DUMAS' RECIPE FOR SALAD. Cut into dice cooked white potatoes and beets in equal parts, add half as much raw sliced tomatoes, pickled gherkins, and anchovies, or tunny fish, arrange on a dish with chopped onion and sliced eggs, a French dressing being poured over and all mixed. Add the yolk of an egg blended with a tablespoonful of olive oil and a teaspoonful of French mustard, then serve with a border of lettuce, 153 With a Saucepan over the Sea ONION AND PEPPER SALAD. {This recipe was obtained from the chef of an exclusive Paris restaurant and is unknown to most people.) Chop 6 green peppers, free from . seeds, and I large Bermuda onion very, very fine. Add salt, pepper, French mustard, ^ pint olive oil and juice of a lemon, mixed with one inch of preserved ginger, cut up fine. Serve on a bed of lettuce leaves ice cold. SALAD FRANCILLON. (Paris.) Pare and slice i pound of small potatoes. Cook them slowly in i pint of consomme for 20 min- utes, until tender but not broken. Then drain them and set aside. Parboil 3 dozen small oys- ters. Wash, peel, and slice thinly ^ pound of truffles. Cover them with 2 gills of sherry, add a slice of onion, and cook for 5 minutes. Drain and cool all these, arrange them on a dish and pour over a French dressing, to which is added }4 glass of champagne or Chateau Yquem ; pour this carefully and serve ice cold. SALMAGUNDI. (Old English salad.) Wash and split and remove the bones of two large Dutch or Scotch herring, and mince the fish with the white meat of a fowl, 2 hard-boiled eggs, 154 With a Saucepan over the Sea I onion, i anchovy, a tablespoonful of grated ham or tongue, and season with salad oil, vinegar, pepper, and salt

Cook this with the app: pantry check, scaling, and the assistant.