Solomon Grundy

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

lean of boiled ham ↝ Ham [Cold cuts and cured meats]
breast of dressed fowl ↝ Chicken, breast, boneless, skinless, raw [Poultry Products]
picked anchovies
parsley ↝ Parsley, raw [Not included in a food category]
omlets of eggs white and yellow ↝ Egg, whole, cooked, omelet [Dairy and Egg Products]
eshallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a small quantity of pickle cucumbers ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
capers ↝ Capers, canned [Spices and Herbs]
beet root ↝ Beets, raw [Vegetables and Vegetable Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
slices of lemon ↝ Lemon, raw [Citrus fruits]

Instructions (3)

Chop small and separately lean of boiled ham, breast of dressed fowl, picked anchovies, parsley, omelets of eggs white and yellow (the same kind as for garnishing), shallots, a small quantity of pickle cucumbers, capers, and beet root.
Rub a saucer over with fresh butter, put it in the center of a dish, and make it secure from moving.
Place round it in partitions the different articles separately till the saucer is covered, and put on the rim of the dish some slices of lemon.

Original Text

Solomongundy.

Chop small and separately lean of boiled ham, breast of dressed fowl,[184] picked anchovies, parsley, omlets of eggs white and yellow (the same kind as for garnishing), eshallots, a small quantity of pickle cucumbers, capers, and beet root. Then rub a saucer over with fresh butter, put it in the center of a dish, and make it secure from moving. Place round it in partitions the different articles separately till the saucer is covered, and put on the rim of the dish some slices of lemon.

Notes

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