Salamongundy

Salamongundy

The recipe this month comes from The Art of Cookery Made Plain and Easy by Hannah Glasse published in 1765, one of the absolute classics of English recipe books. subtitled ‘Which far exceeds any Thing of the Kind yet published’, it was aimed at servants unlike those before which had been aimed at ‘Ladies’, in the intro she comments – ‘I believe I have attempted a branch of Cookery which nobody has yet throught worth their while to write upon: but as I have both seen and found, by experience,, that the generality of servants are greatly wanting on that point, therefore I have taken it upon me to instruct them in the best manner’

Designed to form the centrepiece for a supper table, decorated and formally presented, the original recipe (or receipt) uses 2 cooked chickens, so I have given amounts per portion and you can increase as you need.

Ingredients

110 g (4oz) cooked chicken, a handful of lettuce or other green leaves, 2 chopped  anchovies, a hard-boiled egg, ¼ lemon (peel and chop the flesh), parsley, 6 small silver skinned onions, 2 tablespoons vinaigrette dressing,30 g/1 oz white grapes, 55g/2 oz cooked French beans.

Method

Cut or pull chicken into bite size pieces. Combine the egg yolks, anchovies, lemon and half the vinaigrette. Shred the lettuce or leaves and place on plate. Chop egg whites. Add all the ingredients to the plate either in a decorative order or mix together. I prefer it mixed. Before serving add the last of vinaigrette.  Or as Mrs Glasse says ‘You may always make Salamongundy of such things as you have, according to your fancy.’

Recipe courtesy of Refried Books  www.refriedbooks.co.uk  Tel: 01903 885826