A Third Salamongundy is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic Georgian/Regency 'great salad' that can be served as a starter or accompaniment that's made from separate mounds of minced chicken, herring, cucumber, apples, egg whites, egg yolks and herbs that are arranged on a single dish and served accompanied by pickles. The full recipe is presented here and I hope you enjoy this classic British version of: A Third Salamongundy.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
A third ſalamongundy
MINCE veal or fowl very ſmall, a pickled herring boned and picked ſmall, cucumber minced ſmall, apples minced ſmall, an onion peeled and minced ſmall, ſome pickled red cabbage chopped ſmall, boiled parſley chopped fine, celery cut ſmall, the yolks of hard eggs chopped ſmall, and the whites chopped ſmall, and either lay all the ingredients by themſelves ſeparate on ſaucers, or in heaps in a diſh. Diſh them out with what pickles you have, and ſliced lemon nicely cut ; and if you can get aſtertion-flowers, lay them round it. This is a fine middle-diſh for ſupper; but you may always make ſalamongundy of ſuch things as you have, according to your fancy. The other ſorts you have in the chapter of faſts.
Modern Redaction
Salamongundy (also known as 'Solomongundy and Salmogundy' is a classic Elizabethan salad of herbs, meat and fish that is descended from the 'grand sallats' (great salads) of the Medieval period. From this recipe, it is obvious that it was still held in high esteem in Georgian/Regency periods, and, indeed, it was during this time that it became a component of Jamaican food.
Ingredients:
300g cooked veal or chicken meat, finely minced
1 pickled herring, boned and minced
1 small cucumber, finely minced
2 apples, peeled, coved and minced
6 tbsp parsley, blanched in boiling water for 1 minute and finely minced
4 celery sticks, finely sliced
5 hard-boiled egg yolks, finely chopped
5 hard-boiled egg whites, finely chopped
pickles, to accompany
1 lemon, thinly sliced
nasturtium flowers, to garnish
Method:
Prepare the ingredients, as directed above. Take a large serving dish and arrange separate mounds of the meat, herring, cucumber, apples, parsley, celery, egg yolks and egg whites on it.
In separate bowls place the pickles and lemon. Garnish with nasturtium flowers and serve.
