Salamongundy

Ingredients

• 8 oz cold roasted veal or beef (Sliced thin; any cold roasted or poached white meat may be substituted. Original calls for cold roast veal or beef.)
• 6 anchovy fillets, oil-packed (Rinsed. In the original, salt-cured anchovies were standard; oil-packed fillets are the modern equivalent.)
• 4 large eggs (Hard-boiled, peeled, and sliced or halved lengthwise.)
• 1 small white or yellow onion (Sliced into thin rings. The original specifies onion without qualification.)
• 4 –6 spears pickled cucumbers (cornichons or dill pickles) (Sliced lengthwise. Simmons specifies 'pickled cucumbers'; small cornichons closest to the period style.)
• 1 small bunch fresh curly parsley (For border garnish. Simmons specifically calls for 'curled parsley' — the curly-leaf variety, not flat-leaf.)
• 2 tbsp good wine vinegar (White or cider vinegar. No dressing is specified in Simmons's recipe; vinegar at table was the period norm.)
• 3 tbsp olive oil or neutral oil (Optional; not specified in the original. Added here for modern palatability — see historian's note.)
• to taste fine salt and ground black pepper (Season lightly; anchovies contribute significant salt.)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Hard-Boil the Eggs. Place eggs in a single layer in a saucepan and cover with cold water by one inch. Bring to a full boil over medium-high heat, then reduce to a gentle boil and cook for 12 minutes. Transfer immediately to an ice bath. Once fully cooled, peel and slice lengthwise or into rounds. Set aside.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Prepare the Meats and Pickles. Slice the cold roasted meat as thin as possible — ideally no thicker than a quarter inch. Rinse the anchovy fillets under cold water and pat dry. Slice the pickled cucumbers lengthwise into spears or thin coins. Slice the onion into the thinnest possible rings. Keep all components separate while you organize the platter.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': "Arrange in Rows. This step is the dish. Use a wide, flat serving platter. Following Simmons's instruction to 'lay them in rows,' arrange the sliced meat, egg halves, anchovy fillets, onion rings, and pickle spears in alternating parallel rows across the platter. The visual alternation of colors and textures is the point — do not toss or combine. Each diner takes from the rows they prefer.", 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Border with Curled Parsley. Arrange a border of curly parsley sprigs around the outer edge of the platter as specified in the original recipe. This is not merely decorative — the parsley provides a fresh, slightly bitter counterpoint to the salt and acid of the composed ingredients.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Dress at Table. If using dressing, whisk the wine vinegar and oil with salt and pepper and serve alongside in a small vessel, for individuals to add as preferred. The period-appropriate presentation was to offer vinegar separately at table. Serve immediately; this dish does not hold well once dressed.', 'performTime': None}