A spring supper salad from 1733.
(Mrs. Groundes-Peace's Old Cookery Notebook, by Z. Groundes-Peace and R. Howe, David and Charles, UK, 1971)
Salmogundy
Mince very fine two boiled or roasted chickens, or veal, which you like best: mince also very small the yolks and whites of hard eggs themselves: shred also the pulp of a lemon very small: then lay in the dish a layer of minced meat, a layer of the yolks and then a layer of the whites of eggs, over which a layer of anchovies, and on them a layer of the shred pulp of a lemon, next a layer of pickles minced small, then a layer of sorrel, and last of all a layer of spinach and onions, or shallots shred small: having thus filled the dish, set an orange or lemon on the top, and garnish with scraped horseradish, barberries and slices of lemon; let the sauce be oil, beat up thick with the juice of lemons, salt and mustard.
No comments:
Post a Comment