Duck, Salmi of

Ingredients

• the giblets of a duck
• veal-gravy
• cayenne
• three finely-shred shallots
• some pepper and salt
• squeeze a bitter orange into the sauce

Method

1. 1

   Stew the giblets gently in veal gravy seasoned with cayenne, shallots, pepper, and salt.

2. 2

   Roast the duck, cut it up, and lay it in a stewpan with the gravy.

3. 3

   Simmer until hot, then strain the sauce over the duck and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 474. The excerpt below is the record exactly as published.

Duck, Salmi of.— Take the giblets of a duck, stew them gently in veal-gra\'j' seasoned with cayenne, three finely-shred shallots, and some pepper and salt. Roast the duck, cut it up, and lay it in a stewpan with the gravy. Simmer tUl quite hot, then squeeze a bitter orange into the sauce, strain it over the duck, and send to table hot. More seasoning may be added for the English palate. Salmis are great favourites with French epicures; they are a species of moist devil, sufficiently piquant, as a rule, to please a Frenchman's taste. Time: twenty minutes to roast ; twenty minutes to stew. Probable cost, 3s. 6d. Suflicient for four or five persons. Duck, Stewed, with Cabbage.— Roast a nice fat duck before a clear fire for about twenty minutes ; let it be well seasoned witli DUG ( 189) DUK pepper and salt before it is put on the spit. Put it into a stewjian with the gravy procured from the roasting, and enough of beef gravy to cover it; add a seasoning of sage-leaves, lemon thyme, pepper, and salt, with some sliced onion pre- viously fried in butter. When it has stewed twenty minutes, strain the gravy, thicken Vith butter and flour, and pour it over the duck, which should have a layer of cabbage to rest on {see Cabbage, Stewed). Mashed turnips or sourki'out may be substituted for cabbage. Sufficient for four or more persons. Probable cost, 3s. 6d. Duck, Stewed, with Green Peas.— Cut off the rind from half a pound of rather lean bacon. Divide it into pieces of about two inches each way, and fry to a light brown with butter. Dredge in a little flour, and after stirring about three minutes, add a pint of broth, an onion stuck with two cloves, a bunch of sweet herbs, salt, and pepper. The duck should be previously fried or roasted for ten minutes to make it a good colour, and then placed with one quart of peas in the stewpan with the gravy. In an hour and a quarter serve with the peas and bacon on the dish, the duck on the top of the peas, and the gravy thickened and strained over. Probable cost, 4s. 8d. Sufficient for four or five i)ersons. Duck, Stuflfed.— Bone a duck carefully, without breaking the skin. BoU the bones in a small quantity of water, and use the liquor for the gravy. Make a rich stuffing with half a pound of veal, half a pound of good suet, some parsley, chives, and mushrooms. Season with salt and pepper, and make all into a paste with two well-beaten eggs and a little cream. Fill the inside of the duck, cook it en braise {see Duck, Braised), and serve with a ragout of chestnuts prepared with the gravy from the bones. Time, about an hour. Sufficient for five or six Duck, Wild, Hashed. — Carve the duck neatly as helped at table, put the joints into a stewpan with a pint of good brown gravy, add a table-spoonful of Seville orange-juice or lemon pickle, a glass of claret, mixed spice, salt, and cayenne to taste, and thicken with bread- cnmibs. Let it get gradually hot, and when on the point of boiling, serve with sippets of toast as a garnish. Any cold wild fowl may be hashed as above, but for pheasants and part- ridges use white wine instead of claret. Time, from fifteen to twenty minutes. Duck, Wild, Roast.— The essentials to be observed in roasting wild duck are, first, to keep the gravy well in the breast of the bird, and, next, not to lose the flavour through over-dressing. Pluck and draw carefullj', wipe out the inside with a clean cloth, cut off the head and neck, and scald the feet, which are either to be rested on each side of the breast or trussed like those of a fowl. Put the duck before a brisk fire for five minutes to bro'^Ti the outside and protect the gravy, then baste plentifully with butter till done. Dredge with flour to give it a nice frothy appearance, and serve with a gravy in the dish, or in a tureen, if preferred. Make a gravy as follows : — Boil down the necks and gi/zards in a pint of water till reduced to half a pint, or take half a pint of veal gravy

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