SOLOMONGUNDY

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

main ingredients

the white part of a roasted chicken ↝ Chicken, roasting, dark meat, meat only, cooked, roasted [Poultry Products]
the yolks of four boiled eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of the same ↝ Egg, white only, raw [Eggs and omelets]
two pickled herrings ↝ Fish, herring, Atlantic, pickled [Finfish and Shellfish Products]
a handful of parsley ↝ Parsley, raw [Not included in a food category]
the same quantity of lean boiled ham

decoration and garnish

a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a ring of shred parsley ↝ Parsley, raw [Not included in a food category]
a ring of yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
then whites ↝ Egg, white only, raw [Eggs and omelets]
then ham ↝ Ham [Cold cuts and cured meats]
then chicken ↝ Chicken, ground, raw [Poultry Products]
then herring ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
a few capers ↝ Capers, canned [Spices and Herbs]
three or four pickled oysters

Instructions (7)

Chop the white part of a roasted chicken, the yolks of four boiled eggs, the whites of the same, two pickled herrings, and a handful of parsley separately exceeding small.
Scrape fine the same quantity of lean boiled ham.
Turn a China bason upside down in the middle of a dish.
Make a quarter of a pound of butter in the shape of a pine-apple and set it on the bason bottom.
Lay round your bason a ring of shred parsley, then a ring of yolks of eggs, then whites, then ham, then chicken, then herring, till you have covered your bason, and used all the herrings upon it, with the tails up to the butter, and the heads lying on the edge of the dish.
Lay a few capers, and three or four pickled oysters round your dish.
Send it up.

Original Text

To make a SOLOMONGUNDY.
TAKE the white part of a roasted chicken, the yolks of four boiled eggs, and the whites of the same, two pickled herrings, and a handful of parsley, chop them separately exceeding small, take the same quantity of lean boiled ham scraped fine, turn a China bason upside down in the middle of a dish, make a quarter of a pound of butter in the shape of a pine-apple and set it on the bason bottom, lay round your bason a ring of shred parsley, then a ring of yolks of eggs, then whites, then ham, then chicken, then herring, till you have covered your bason, and used all the herrings upon it, with the tails up to the butter, and the heads lying on the edge of the dish; lay a few capers, and three or four pickled oysters round your dish, and send it up.

Notes

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