Salmagundi (or salmagundy or sallid magundi) is a cold dish or salad made from different ingredients which may include meat, seafood, eggs, cooked vegetables, raw vegetables, fruits or pickles. In English culture, the term does not refer to a single

recipe A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. His ...

but describes the grand presentation of a large plated salad of many disparate ingredients. These can be arranged in layers or geometrical designs on a plate or mixed. The ingredients are then drizzled with a dressing. The dish includes a wide range of flavours and colours and textures on a single plate. Often recipes allow the

cook Cook or The Cook may refer to: Food preparation * Cooking, the preparation of food * Cook (domestic worker), a household staff member who prepares food * Cook (professional), an individual who prepares food for consumption in the food industry * ...

to add various ingredients which may be available at hand, producing many variations of the dish. Flowers from

broom A broom (also known in some forms as a broomstick) is a cleaning tool consisting of usually stiff fibers (often made of materials such as plastic, hair, or corn husks) attached to, and roughly parallel to, a cylindrical handle, the broomstick. I ...

and sweet violet were often used.

Etymology

There is debate over the sense and origin of the word. The word ''salmagundi'' may be derived from the obscure 16th century

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

word ''salmigondis'' which means disparate assembly of things, ideas or people, forming an incoherent whole. Or in Thomas Blount's ''Glossographia'' (1656) salamagundi is described as 'a dish of meat made of cold Turkey and other ingredients'. Or it may come from the Italian phrase 'salami conduit' (pickled meat). Helen Sabeeri points out that the essential root word of salmigondis is 'sal- (salt or seasoning) and that the dish is 'usually a fish of some sort'. It seems to appear in English for the first time in the 17th century as a dish of cooked

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the edible flower, flowers, ...

fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in partic ...

leaves A leaf ( : leaves) is any of the principal appendages of a vascular plant stem, usually borne laterally aboveground and specialized for photosynthesis. Leaves are collectively called foliage, as in "autumn foliage", while the leaves, st ...

, nuts and

flowers A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Angiospermae). The biological function of a flower is to facilitate reproduction, usually by providing a mechanism ...

and dressed with

oil An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) & lipophilic (mixes with other oils). Oils are usually flammable and surface active. Most oils are unsaturated ...

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

and

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...

s. Salmagundi is used figuratively in modern

English English usually refers to: * English language * English people English may also refer to: Peoples, culture, and language * ''English'', an adjective for something of, from, or related to England ** English national ...

to mean 'any miscellaneous mixture or assortment'. Salmagundi was a popular dish with

pirates Piracy is an act of robbery or criminal violence by ship or boat-borne attackers upon another ship or a coastal area, typically with the goal of stealing cargo and other valuable goods. Those who conduct acts of piracy are called pirates, v ...

and buccaneers of the Caribbean West Indies.

History

Seventeenth century

Late in the seventeenth century, the name salmagundi was applied to the grand salads of large houses. These compound salads descended from medieval herb and flower salads. Raw salads, according to food historian C. Anne Wilson, 'had never come under the same sort of disapproval as fresh fruit, partly because so many salad plants were thought to have medicinal properties. Moreover, in a skilfully mixed salad, aromatic herbs noted for their warm, dry qualities, could counteract the coldness of other kinds, such as

lettuce Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, ...

, purslane or endive'. During the reign of

Elizabeth I Elizabeth I (7 September 153324 March 1603) was Queen of England and Ireland from 17 November 1558 until her death in 1603. Elizabeth was the last of the five House of Tudor monarchs and is sometimes referred to as the "Virgin Queen". Eli ...

fruits and vegetables and hard-boiled eggs were added to them.

Eighteenth-century recipes

An early recipe for salmagundi comes from '' A Collection of Above Three Hundred Receipts in Cookery, Physick, and Surgery: For the Use of All Good Wives, Tender Mothers, and Careful Nurses'' by Mary Kettiby (1734):

To make a Cold Hash, or Salad-Magundy. TAKE a cold Turkey, two cold Chickens, or, if you have neither, a piece of fine white Veal will do; cut the Breasts of these Fowls into fair dices, and Mince all the rest; to the Quantity of two Chickens you must take eight or ten large Anchovies, wash and bone them, eight large pickled Oysters, ten or twelve fine green pickled Cucumbers, shred the Oysters, the Anchovies, the Cucumbers, and one whole Lemon small, mix them with the shred Meat, lay it in the middle of the Dish, lay the Dices of the white part round the Dish, with halv'd Anchovies, whole pickled Oysters, quarter'd Cucumbers, sliced Lemon, whole pickled Mushrooms, Capers or any Pickle you like; cut also some fine Lettice, and lay round among the Garnish, but put not Oil and Vinegar to the Minced Meat, till it comes to Table.

A later recipe for salmagundi from ''The Lady's Assistant for Regulating and Supplying Her Table'' by Charlotte Mason (1777) includes roasted chicken or roasted veal, boiled eggs, parsley, a herring, anchovies, beetroot and red cabbage. A saucer or china bason in placed in the middle of a dish and the ingredients are laid in rows, 'according to taste', the rows get narrower towards the top of the bowl. At the top butter."

Quote

Salmagundi is more of a concept than a recipe. Essentially, it is a large composed salad that incorporates meat, seafood, cooked vegetables, raw vegetables, fruits, and nuts and is arranged in an elaborate way. Think of it as the British answer to
Salad Niçoise A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...
.—

References

Sources

* Richard Mabey, ''Food for Free – A guide to the edible wild plants of Britain''. 1972. {{Salads English cuisine Salads Anchovy dishes