A Salmi, or Hash of Wild Fowl
From Modern cookery, in all its branches, 1884
Serves 2
Serve as hot as possible.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 272. The excerpt below is the record exactly as published.
A SALMI, OR HASH OF WILD FOWL. Carve the birds very neatly, strip off the skin, and proceed as for the salmi of pheasants (page 292), but mix port or claret, instead of white wine, with the gravy, and give it a rather high seasoning of cayenne. Throw in the juice of half a small lemon
Cook this with the app: pantry check, scaling, and the assistant.