Recipes > Meat > Salmagundi

Salmagundi

Instructions

Turn a bowl on the dish, and put on it in regular rings, beginning at the bottom, the following ingredients, all minced: anchovies with the bones taken out, the white meat of fowls without the skin, hard boiled eggs, the yelks and whites chopped separately, parsley, the lean of old ham scraped, the inner stalks of celery; put a row of capers round the bottom of the bowl, and dispose the others in a fanciful manner; put a little pyramid of butter on the top, and have a small glass with egg mixed as for sallad, to eat with the salmagundi.

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Source

The Virginia Housewife (1860).


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