Fowl, Salmi of

Ingredients

• Cut the birds to be hashed into neatly-shaped pieces
• Slice a shallot
• a glass of poit or claret
• some lemon-juice
• a little mace if liked
• Thicken with browned flour

Method

1. 1

   Cut the birds into neatly-shaped pieces.

2. 2

   Skin and remove the fat from them.

3. 3

   Boil these with the trimmings and bones crushed for gravy.

4. 4

   Add the shallot and mace, or simply season with cayenne, port or claret, and lemon juice.

5. 5

   Thicken with browned flour.

6. 6

   Lay the pieces of wild fowl into a clean stewpan, pour the gravy over, and heat thoroughly without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 545. The excerpt below is the record exactly as published.

Fowl, Salmi of.— Cut the Lirds to be hashed into neatly-shaped pieces. ISkin and re- move the fat from them. Boil these with the ti-immings and bones crushed for gravy. Slice a shallot, and add a little mace if liked, but the .salmi may be simply seasoned with cay(;nne, a glass of poit or claret, and some lemon-juice. Thicken with browned iioui

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