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Salmagundi / salmagundy

A 17th century development of the herb and flower salads that had been popular since Elizabeth 1st time. It consisted of a dish of cold roast meat or capon, salad leaves and edible flowers, hard-boiled eggs, anchovy, pickles and beetroot - and was served at supper time. The name was subsequently corrupted to "Solomongundy". See our Recipe Section

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