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To Make Salamongundy

  Solomon Grundy, born on a Monday, christened on Tuesday, married on Wednesday, took ill on Thursday, worse on Friday, died on Saturday, buried on Sunday, that is the end of Solomon Grundy. James Orchard Halliwell  1842 It can only be speculation to suggest that this popular children’s rhyme alludes to the English salad, Salmagundi. However, the connection seems likely to me, given this dish’s potential in the wrong hands. What you might ask is Salmagundi, and why the strange name? Salmagundi is a salad of lettuce, cooked meat, anchovies, eggs and other condiments. It became popular in the 1700’s, Hannah Glasse gives three recipes in her book The Art of Cookery Made Plain and Easy (1747). She says of the dish, ‘you may always make a Salamongundy of such things as you have, according to your fancy’. *Mrs. Glasse’s recipe is very similar to Henry Howard’s 1726 instructions in England’s Newest Way in all Sorts of Cookery, which suggests veal, pickles, sorrel, spinach, chives, horseradish, and barberries. Still others from Glasse use apples, cucumbers, celery, watercress, pickled red cabbage, and pickled gherkins for vegetables, and pickled herring, cold pork, duck, or pigeons for meat. Mrs. Raffald, The Experienced English Housekeeper (London, 1775) endorsed pickled herring and garnishes of butter in a pineapple shape. Dressings were usually oil and vinegar or lemon, and sometimes mustard.  It’s easy to see that such permissiveness could allow the dish to become a bit of a dogs dinner; made on Monday, eaten on Wednesday,

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