Salmagundy

Ingredients

• the white part of cold chicken or veal
• half a dozen anchovies
• beet-root
• red pickled cabbage
• ham
• grated tongue
• a little sprig of curled parsley
• a small proportion of onion, but it may be better omitted
• Butter and parsley may be put as garnish between.

Method

1. 1

   Chop the ingredients separately and arrange them in rows in a small dish, starting wide at the bottom and growing smaller towards the top.

2. 2

   Use a saucer or tea-cup as a base.

3. 3

   Garnish with a sprig of parsley on top or place the salmagundy in half-whites of eggs standing upright, each half-egg containing one ingredient.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 433. The excerpt below is the record exactly as published.

the white part of cold chicken or veal, yolks of eggs boiled hard, the whites of eggs ; parsley, half a dozen anchovies, beet- root, red pickled cabbage, ham, and grated tongue, or any thing well flavour- ed, and of a good colour. Some people like a small proportion of onion, but it may be better omitted. A saucer, large tea-cup, or any other base, must be put into a small dish ; then make rows round it wide at bottom, and growing smaller towards the top ; choosing such of the ingredients for each row as will most vary the colours. At the top a little sprig of curled parsley may be stuck in ; or without any thing on the dish, the salmagundy may be laid in rows, or put inio the half-whites of eggs, which may be made to stand up- right by cutting off a bit at the round end. In the latter case, each half-egg has but one ingredient. Butter and pars- ley may be put as garnish between

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