A Salmi of Moor Fowl, Pheasants, or Partridges

Ingredients

• roasted game
• two or three sliced eschalots
• a bay leaf
• a small blade of mace
• a few peppercorns
• a pint or rather more of good veal gravy or strong broth
• a little cayenne
• lemon-juice
• sippets of fried bread

Method

1. 1

   Carve the birds neatly, strip skin and fat, and bruise the bodies.

2. 2

   Add eschalots, bay leaf, mace, and peppercorns to a stewpan with the game.

3. 3

   Pour in gravy and boil until reduced.

4. 4

   Strain, skim fat, add cayenne and lemon-juice, heat game gradually without boiling, and serve with fried bread sippets.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 270. The excerpt below is the record exactly as published.

A SALMI OF MOOR FOWL, PHEASANTS, OR PARTRIDGES. (entree.) This is an excellent mode of serving the remains of roasted game, but when a superlative salmi is desired, the birds must be scarcely more then half roasted for it. In either case carve them very neatly, and strip every particle of skin and fat from the legs, wings, and breasts ; bruise the bodies well, and put them with the skin and other trimmings into a very clean stewpan. If for a simple and inexpensive dinner, merely add to them two or three sliced eschalots, a bay leaf, a small blade of mace, and a few peppercorns; then pour in a pint or rather more of good veal gravy or strong broth, and boil it briskly until reduced nearly half ; strain the gravy, pressing the bones well to obtain all the flavour, skim off the fat, add a little cayenne and lemon-juice, heat the game very gradually in it, but do not on any account allow it to boil ; place sippets of fried bread

Cook this with the app: pantry check, scaling, and the assistant.