Salamagundy, Salamagundi, Salamongundy

Subscribe to the podcasts RSS feed

This recipe is used again and again in different styles from the 17th century onwards. It is a kind of cold chicken salad with anchovies, boiled eggs and boiled onions with a simple salad dressing.

Hannah Glasse has a fine example of this salad in The Art of Cookery, 1747. This is a large salad made on a sizable platter, with all the ingredients finely sliced or shredded then layered "like a sugar-loaf" and served as a first course.

Ingredients varied with what was available each season, but the key is to keep the flavours fresh and sharp.

For images of the cooking process see our Salamagundy Pictures.

With thanks to Ian Pycroft of Black Knight Historical and to The Georgian House, Bristol.

• 2 heads of romaine lettuce
• 1 whole chicken cooked
• 1 lemon
• 2-4 hard boiled eggs
• 2-3 cooked onions
• a selection of the following: 

            - parsley
            - pickled red cabbage
            - green and red grapes
            - watercress
            - spinach
            - green beans
            - anchovies in oil

 Dressing:

• 1 tbsp wholegrain mustard
• 4 tbsp white wine vinegar
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1/2 cup olive oil

• Tablespoon
• Teaspoon
• Large knife
• Large sharp knife
• Serving platter
• Small mixing bowl for vinaigrette 

1. Shred the lettuce and lay on a platter
2. Cut the meat into thin slices and layer on the lettuce
3. Slice the eggs and cooked onions and layer these on
4. Arrange layers of watercress, spinach and other ingredients of your choice
5. Decorate the platter with grapes and lemon slices
6. Mix vinaigrette and dress the salad with it (you may prefer to serve the dressing on the side)