Salamongundy Another Way 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 layers of chicken meat, hard-boiled egg whites and egg yolks, anchovies, pickles, spinach and sorrel leaves dressed in a spiced vinaigrette. The full recipe is presented here and I hope you enjoy this classic British version of: Salamongundy Another Way.
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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.
ſalamongundy, Another Way
MINCE two chickens, either boiled or roaſted, very fine, or veal, if you pleaſe, alſo mince the yolks of hard eggs very ſmall, and mince the whites very ſmall by them ſelves ; ſhred the pulp of two or three lemons very ſmall, then lay in your diſh a layer of mince-meat, and a layer of yolks of eggs, a layer of whites, a layer of anchovies, a layer of your ſhred lemon-pulp, a layer of pickles, a layer of ſorrel, a layer of ſpinach, and ſhalots ſred ſmall. When you have filled a diſh with the ingredients, ſet an orange or lemon on the top ; then garniſh with horſe-raddiſh ſcraped, barberries, and ſliced lemon. Beat up ſome oil, with the juice of lemon, ſalt, and muſtard, thick, and ſerve it up for a ſecond courſe, ſide-diſh, or middle-diſh, for ſupper.
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 compnent of Jamaican food.
Ingredients:
2 chickens, boiled or roasted and cooled
10 hard-boiled eggs, whites and yolks separated
pulp of 3 lemons, very finely chopped
30 anchovy fillets, finely chopped
200g pickles, finely chopped
1 bunch of sorrel leaves, washed and finely shredded
100g spinach, washed, dried and finely shredded
1 orange or 1 lemon, quartered
2 tbsp horseradish, finely pared
4 tbsp preserved barberries (or redcurrants)
1 lemon, sliced into rounds
6 tbsp olive oil
3 tbsp lemon juice
salt, to taste
2 tsp English mustard
Method:
Remove the meat from the chickens and mince it finely. Place a layer in the base of a large, shallow, salad dish. Separately chop the egg yolks and egg whites then add a layer of egg yolks on top of the chicken followed by a later of egg whites. Now add a later of anchovies, then a layer of the lemon pulp, followed by a layer of pickles, a layer of sorrel and a layer of spinach.
Repeat the layering process until all the ingredients have been added. Scatter the horseradish and preserved barberries over the top then garnish with the lemon rounds and lemon quarters.
In a bowl, whisk together the olive oil, lemon juice, salt and mustard. Drizzle this over the top and serve as an accompaniment.
