When I originally ran into this word I immediately thought it would make a great addition to my Alphabet Posts.
Salmagundy is a 17th century English dish (also spelled salmagundi), a sort of chef’s salad actually, that was a centerpiece to a meal that rivaled the status of a roast beef on the table. It incorporates all manner of diverse ingredients on a bed of lettuce: cooked sliced meats such as chicken, venison, ham, anchovies, seafood, assorted vegetables, green leaves such as spinach and lettuces, eggs, mushrooms, raisins, olives, figs, potatoes, peas and currants. Cover with a mix of oil and vinegar.
This salad was also served, apparently, on pirate ships, although usually as a stew of meats, anchovies, eggs and onions, well spiced, and served over lettuce. National Geographic, in its post called “Eat Like A Pirate,” has an authentic pirate recipe from 1712:
“Chop into small chunks turtle meat, chicken, pork, beef, ham, pigeon and fish. Marinate with spiced wine and roast. Add the meats to boiled chopped cabbage, anchovies, pickled herring, mango, hard-boiled eggs, palm-hearts, onions, olives and grapes. Add pickled chopped vegetables and garlic, chili pepper, mustard, salt and pepper, and serve in a mound upon a large dish.”
The origin of the word is believed to be the French word salmigondis, meaning a disparate collection of diverse things, people or ideas combined to make a coherent whole.
Colonial Williamsburg has a recipe for Salmagundi, if you’d like to give it a 21st century try. 🙂 I may actually attempt this over the weekend. It sounds oddly savory. I’ll let you know next Wednesday on my 411 post how it went. 🙂