Harper's cook book encyclopædia

Game, Salmi of. — A salmi differs from a hash in this, that it is made of game which has been only partially dressed, while a hash consists of game which has been properly cooked and become cold. Carve the meat into neat joints, rejecting the skin and gristle. Put 1/4 lb. of raw, lean ham, finely minced, into a saucepan with a little butter, a sprig of parsley, two or three shallots, a teaspoonful of pepper, a blade of mace, and a little salt and cayenne. Let these ingredients stew gently for a few minutes, then mix in smoothly a table-spoonful of flour. Let it brown, and add a breakfast-cupful of good stock and a glass of claret. Let the mixture boil. Put in the bones and trimmings, and simmer over a moderate fire for an hour or more. A small carrot, a bunch of savory herbs, and a bay-leaf maybe simmered with the rest. Skim carefully, strain, and, when ready to serve, put the joints in with the gravy, and heat all slowly, but it must not boil. Garnish the dish with toasted sippets. A salmi should be highly seasoned. Duck, Canvasback Partridges, Broiled Duck, Canvasback. — After picking and singeing, draw carefully. Do not wash either inside or outside, but wipe with a cloth, truss, and sprinkle salt and pepper inside. Put a little water in the pan and place in a very hot oven, and baste frequently. Eighteen or twenty minutes is the usual limit for the roasting. Serve with currant jelly. Garnish with sliced lemon. Duck, Redhead, resembles the canvasback in flavor and is to be cooked the same way. Duck, Roast Wild (an old Virginia recipe). — Mince the livers of a pair of wild ducks with a table-spoonful of scraped bacon ; mix with I oz. of butter a slice of onion, chopped fine, a little salt and cayenne ; fill the bodies of the ducks with the mixture, lajT them in a baking -pan, cover with thin slices of fat bacon, wrap in letterpaper, and set in a hot oven. When the ducks are brown, take up, garnish with slices of orange, and pour over sauce made by adding the juice of an orange, two minced shallots, with a teaspoonful of butter, a pinch of cayenne, and a little salt to the gravy in the pan. Duck, Wild. — Should be cooked rare, with or without stuffing. Pick, singe, draw carefully, and wipe with a cloth. If fishy, the\r are unpalatable ; but if there is only a suspicion of a fishy taste, a peeled carrot or an onion placed inside will absorb the unpleasant taste. Put in a very hot oven with a little water in the pan, and baste frequently with the same. When nearly done, baste with butter and a very little flour to brown them. Time, eighteen to twenty minutes to bake. The giblets are used to make the gravy. Serve very hot, with currant jelly. Grouse a l’Anglaise. — Cut a pair of grouse into neat joints ; put a layer in the bottom of a baking-dish ; cover with chopped mushrooms and bits of butter ; lay over more of the joints ; spread the top with mushrooms, grated crackers, and bits of butter ; dredge with salt and pepper. Set the dish in a pan of water, cover the top, and set in the oven to cook one hour. Grouse, Mayonnaise of. — Put a