You can find more of Beth's posts sprinkled throughout Austen in August, here!
And more of this year's AIA posts here!
This recipe is for Salmagundy, which originated in 17th century England and was a popular side dish in the Regency. It's great for summer, because it's just a cold, layered casserole.
Period recipe comes from The Art of Cookery Made Plain and Easy, but Mrs. Hannah Glasse. I've adapted it for modern tastes (the original recipe calls for anchovies, and is scaled for a dozen people). This adaptation is quick and easy, and feeds two people easily.
1 can cooked, shredded chicken (or some roasted chicken you've shredded yourself, probably equivalent to two breasts)
1 generous handful salad greens (mixed greens + baby spinach, or just mixed greens- your choice)
1 lemon
3 eggs
Pickles
Green onion
Horseradish, scraped fresh or powdered (optional)
Salt
Oil of choice
Mustard (1 Tblsp dry English mustard for a thicker sauce, or a squeeze of brown mustard for a thinner sauce)
Chop and layer as instructed in video, dress, and enjoy!
If you make Salmagundy, please let us know your thoughts! And check out more of Beth's recipes every Friday during Austen in August!
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Oh this looks fantastic. I would love this. Thank you!
ReplyDeleteSounds like it would be wonderful!
ReplyDeletePerfect for summer! Thanks, Beth!
ReplyDeleteMy pleasure! And you're right- it's a great recipe for days when you can't even *think* about turning on the oven. :D
DeleteSounds delicious. I will have to give it a try.
ReplyDelete