Pirates in Paradise 2008 - Key West, Fl
Extra Page: Making Salmagundi
(Photo: Mission)
This year I agreed to make Salmagundi, which is a big, layered salad. I
didn't actually have the recipe, so I sort of winged it based my
recollection of Hannah Glasse's recipe. The recipe is as follows:
Romaine and iceberg lettuce, mixed with wild greens. We chopped this all
up and put it in the bottom. (The best salads are well chopped, I find.
Anyone who has ever received a solid quarter of lettuce in a restaurant
will understand what I mean. ) We added hard-boiled eggs, two
cheese bricks (cheddar and Swiss) celery, cucumbers, carrots, tomatoes,
a lot of radishes and, best of all, a can of black olives - half of
which went on my individual salad. As you can see, it was a monstrous
colorful salad. For non-vegetarians Lady Constance prepared beef and
chicken (Sophia picked the cuts, so I don't know what kind.) The
dressing was Italian-ish. Lady Constance made it with her recipe. She
regularly makes her own dressing, so I don't know the details. I did buy
her a bottle of red-wine vinaigrette, so unless she drank it all in her
tent, I suspect it went into the dressing. We also made garlic bread
over the fire. Again, Constance had everything but the butter and bread
for that project. I think she cooked it on both sides and it was yummy.
(Photo: Cpt. Sophia)
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(Photo: Cpt. Sophia)
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Above: the scullery maids prepare the feast. They include (Left photo): Mission (me), Willie Wobble & M.A. d'Dogge. We were merely Garde Mangers. Below left: the real genius or Chef de Cuisine, Lady Constance cooking the meat over the Hide's fire. She also prepared the preparation of the salad dressing, and garlic bread. Below right: Miles gives Mission and M.A. d'Dogge valuable advice on salad preparation. (No, seriously, he did.)
(Photo: Thatchers)
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(Photo: Thatchers)
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