Salmagundi

Ingredients

• three good Dutch lettuces
• the flesh from the breasts of two roasted chickens
• half a dozen fine anchovies
• four eggs
• a good-sized lemon
• some oil
• some vinegar
• salt and pepper

Method

1. 1

   Pick and wash the lettuces, cut them finely and lay them at the bottom of a dish.

2. 2

   Cut the chicken into slices and arrange over the lettuces.

3. 3

   Wash and bone the anchovies, cut them into pieces and place them between the chicken slices.

4. 4

   Cut the chicken legs and lemon into small squares.

5. 5

   Boil the eggs, mince the yolks with parsley and anchovies, and pile in the center.

6. 6

   Boil onions until tender and arrange around the dish.

7. 7

   Mix oil, vinegar, salt, and pepper, and pour over the dish before serving.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 73. The excerpt below is the record exactly as published.

Salmagundi. Pick and wash three good Dutch lettuces, cut them as fine as threads, and lay them at the bottom of a dish; cut the flesh from the breasts of two roasted chickens. It must be in slices as long and broad as one's finger, not thicker than a small coin. Spread these carefully over the let- tuces in regular circles, leaving spaces between them; wash and bone half a dozen fine anchovies, cut each into eight pieces, and lay them regularly between the slices of chicken ; then cut the legs of the chickens into small square pieces like dice ; cut a good - sized lemon into square pieces in the same manner; boil four eggs hard, take out the yolks, mince them and mix with them some chopped parsley and four anchovies, minced very small; boil some onions as big as walnuts till they are very white and tender ; then pile up the minced anchovy and egg in the middle of the dish like a sugar-loaf, lay the onions round it, and lay others thickly round the edge of the dish; when all is thus done mix some oil and vinegar m VIMQINIA coqkjsht-bqqk. very well, beating it up with salt and pepper

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