Oh, green and glorious! Oh, herbaceous treat!

This poem is a recipe by the Reverend Sydney Smith is from the 1830’s and it is delicious. Like so many other old recipes you can use your common sense to make this into an early version of Salad cream, but a million times better.

To make this condiment your poet begs
The pounded yellow of two hard-boil’d eggs;
Two boiled potatoes, passed through kitchen sieve,
Smoothness and softness to the salad give.
Let onion atoms lurk within the bowl,
And, half-suspected, animate the whole.
Of mordant mustard add a single spoon,
Distrust the condiment that bites so soon;
But deem it not, thou man of herbs, a fault
To add a double quantity of salt;
Four times the spoon with oil of Lucca crown,
And twice with vinegar procur’d from town;
And lastly o’er the flavour’d compound toss
A magic soupcon of anchovy sauce
Oh, green and glorious! Oh, herbaceous treat!
T’would tempt the dying anchorite to eat;
Back to the world he’d turn his fleeting soul,
And plunge his fingers in the salad-bowl!
Serenely full, the epicure would say,
‘Fate cannot harm me, I’ve dined today.’

Sydney Smith (1771-1845)

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