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.— See also List of salads Jamaican fish paste. The word is the origin of the name of another food, Solomon Gundy, a spicy Caribbean paste made of mashed, pickled herrings, peppers and onions. In Jamaica, Solomon Gundy refers more specifically to a dish made of salt herring and spices. References Sources Richard Mabey, Food for Free – A guide to the edible wild plants of Britain. 1972. English cuisine Salads Anchovy dishes