French Salmi, or Hash of Game

Ingredients

• four ounces of the lean of an unboiled ham
• two ounces of butter
• three or four minced eschalots
• two ounces of sliced carrot
• four cloves
• two bay leaves
• a dozen peppercorns
• one blade of mace
• a small sprig or two of thyme
• part of a root of parsley
• a dessertspoonful of flour
• three quarters of a pint of strong veal stock
• nearly half a pint of sherry or Madeira

Method

1. 1

   Prepare underdressed or half-roasted game, cover it from air and dust.

2. 2

   In a saucepan, combine ham and butter, add eschalots, carrot, cloves, bay leaves, peppercorns, mace, thyme, and parsley.

3. 3

   Stew until brown, mix in flour, then gradually add veal stock and sherry, boiling after each addition.

4. 4

   Add the birds, boil for 1 to 1.5 hours, strain, and clear the sauce from fat.

5. 5

   Heat the joints in the sauce and serve with fried 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.

FRENCH SALMI, OR HASH OF GAME. (ENTREE.) Prepare underdressed or half-roasted game by the directions we have already given, and after having stripped the skin from the Chap. xv. GAME* 293 thighs, wings, and breasts, arrange the joints evenly in a clean stew- pan, and keep them covered from the air and dust till wanted. Cut down into dice four ounces of the lean of an unboiled ham, and put it, with two ounces of butter, into a thick well-tinned saucepan or stewpan ; add three or four minced eschalots (more, should a high flavour of them be liked), two ounces of sliced carrot, four cloves, tw o bay leaves, a dozen peppercorns, one blade of mace, a small sprig or two of thyme, and part of a root of parsley, or two or three small l ranches of the leaves. Stew these over a gentle fire, stirring or shaking them often, until the sides of the saucepan appear of a red- dish-brown, then mix well with them a dessertspoonful of flour, and let it take a little colour. Next, add by degrees, making the sauce boil as each portion is thrown in, three quarters of a pint of strong veal stock or gravy, and nearly half a pint of sherry or Madeira

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