I've got a recipe for two different kinds of Salamagundi, depending on what you're in the mood for, seafood (more accurate) or beef-and-poultry ( I got this recipe from NO QUARTER GIVEN, a piracy re-enactment mag I subscribe to...their website is
http://www.noquartergiven.net ).
Ingredients:
1 large pot with cover
1 quart of cold water
salt, pepper, and garlic - to taste
Recipe #1: fish, crab, wine, spices, anchovies, cabbage, hard-boiled eggs, 8oz oil and vinegar dressing
Recipe #2: corned beef, pigeons (usually sold in gourmet shops as "squab"), wine, spices, fruit or cabbage, hard boiled eggs, onions
Hell, sometimes I mix the recipes up, and put beef in with the seafood. The point here is that pirates threw whatever they had at hand into the pot.
Directions:
Dice the ingredients from either list and place in the large pot containing the cold water.
Turn the heat to low, and allow to cook for three hours. (If you prefer, you can use a covered cooking dish in the oven on low (325 degrees) for three hours.
...and here's a hardtack recipe what goes along with it:
Ingredients:
4 to 4 1/2 cups unbleached flour
6 pinches salt
1 to 2 cups water
Directions:
Mix ingredients and knead thoroughly. Roll dough 1/2 inch thick. Place on well-greased baking sheet. Cut into 3 inch by 4 inch squares. Pierce each square several times with fork (makes it easier to break up afterwards). Bake 30 to 40 minutes at 425, until golden, turning at 20 minutes. Reduce oven to 200 and contine to bake for 2 to 48 hours. (depending on how hard ye want yer tack)
GMS
