Solomon Gundy

Ingredients

• A pickled herring
• Parsley
• Onion
• Oil
• Vinegar
• seasoning
• black pepper
• a little cayenne

Method

1. 1

   Soak the herring, then scald it and free it from skin and bone, and mince it finely.

2. 2

   Chop and scald the onion, mince the parsley, and mix all together, adding a little oil, vinegar, black pepper, and cayenne.

3. 3

   Serve this in a glass dish.

4. 4

   It should be made some time before it is wanted, to allow the flavours to be well mixed.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 81. The excerpt below is the record exactly as published.

SOLOMON GUNDY. A pickled herring. | Parsley. Onion. | Oil. Vinegar and seasoning. Soak the herring, then scald it and free it from skin and bone, and mince it finely. Chop and scald the onion, mince the parsley, and mix all together, adding a little oil, vinegar, black pepper, and a little cayenne

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