George and Martha Washington welcomed thousands of guests to their estate Mount Vernon, They were noted for their boundless hospitality, frequent parties, and for the culinary treats served.
One interesting dish was the Salamongundy is a late-seventeenth-century term for what is actually a dish salad. Composed of a variety of ingredients ranging from greens, herbs, cucumbers, edible flowers, and lemons to roast chicken, anchovies, and other meat or fish, it was suitable for a lovely buffet in a gracious home such as Mount Vernon.
Vegetables of quality were a prized addition to any table, and Mount Vernon features a lovely garden of its own from which the Washington's kitchen staff could choose from.
Below is a recipe from Mount Vernon, that you might like to try.
Ingredients
2 heads romaine lettuce, cored and thinly sliced crosswise
1 roasted chicken (about 3 pounds), carved into breasts, wings, and legs
10 to 12 anchovies
1 lemon, diced
4 yolks of hardboiled large eggs, minced
1 bunch fresh parsley, stemmed and chopped
1/2 pound small white onions (can use pearl onions), cooked and peeled
Salt
Ground black pepper
1 roasted chicken (about 3 pounds), carved into breasts, wings, and legs
10 to 12 anchovies
1 lemon, diced
4 yolks of hardboiled large eggs, minced
1 bunch fresh parsley, stemmed and chopped
1/2 pound small white onions (can use pearl onions), cooked and peeled
Salt
Ground black pepper
Blanched red grapes for garnish
Blanched young green beans or haricots verts for garnish
Nasturtium blossoms for garnish
Blanched young green beans or haricots verts for garnish
Nasturtium blossoms for garnish
A light dressing of lemon and olive oil
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