Salamongundy for a Middle-Dish at Supper

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

main component

a fine pickled herring, bone it, take off the head and mince the rest fine ↝ Fish, herring, Atlantic, pickled [Finfish and Shellfish Products]
anchovies

accompanying ingredients

a cucumber and cut it very thin ↝ Cucumber, raw [Other vegetables and combinations]
apples pared and cut small ↝ Apple, raw [Apples]
an onion peeled and cut small ↝ Onions, raw [Vegetables and Vegetable Products]
two hard eggs chopped small, the whites in one, and the yolks in another ↝ Egg, whole, cooked, hard-boiled [Dairy and Egg Products]
picked gerkins in another cut small
celery cut small ↝ Celery, raw [Vegetables and Vegetable Products]
pickled red cabbage chopped fine ↝ Cabbage, red, pickled [Olives, pickles, pickled vegetables]
water-cresses ↝ Water, tap [Tap water]

for serving

oil and vinegar ↝ Oil, safflower [Fats and Oils]
oil and vinegar ↝ Vinegar [Mustard and other condiments]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (4)

In the top plate in the middle, which should stand higher than the rest, take a fine pickled herring, bone it, take off the head and mince the rest fine.
In the other plates round, put the following things; in one pare a cucumber and cut it very thin; in another, apples pared and cut small; in another, an onion peeled and cut small; in another, two hard eggs chopped small, the whites in one, and the yolks in another; picked gerkins in another cut small; in another, celery cut small; in another, pickled red cabbage chopped fine; take some water-cresses.
If it is prettily set out, it will make a pretty figure in the middle of the table, or you may lay them in heaps in a dish.
If you have not all these ingredients, set out your plates or saucers with just what you fancy, and in the room of a pickled herring you may mince anchovies.

Original Text

Salamongundy for a Middle-Dish at Supper.
IN the top plate in the middle, which should stand higher than the rest, take a fine pickled herring, bone it, take off the head and mince the rest fine. In the other plates round, put the fol-
lowing things; in one pare a cucumber and cut it very thin; in another, apples pared and cut small; in another, an onion peeled and cut small; in another, two hard eggs chopped small, the whites in one, and the yolks in another; picked gerkins in ano-
ther cut small; in another, celery cut small; in another, pickled red cabbage chopped fine; take some water-cresses. You must have oil and vinegar, and lemon to eat with it. If it is prettily set out, it will make a pretty figure in the middle of the table, or you may lay them in heaps in a dish. If you have not all these ingredients, set out your plates or saucers with just what you fancy, and in the room of a pickled herring you may mince an-
chovies.

Notes

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