Game Salmi

Ingredients

• a quarter of a pound of raw, lean ham
• a little butter
• a sprig of parsley
• two or three shallots
• a tea-spoonful of pepper
• a blade of mace
• a little salt
• a little cayenne
• a table-spoonful of flour
• a dessert-spoonful of mushroom powder
• a breakfast-cupful of good stock
• a glass of claret
• a small carrot
• a bunch of savoury herbs
• a bay-leaf

Method

1. 1

   Carve the meat into neat joints, discarding skin and gristle.

2. 2

   In a saucepan, stew minced ham with butter, parsley, shallots, pepper, mace, salt, and cayenne for a few minutes.

3. 3

   Mix in flour and mushroom powder, let it brown, then add stock and claret.

4. 4

   Boil, add bones and trimmings, and simmer for an hour or more with carrot, herbs, and bay-leaf.

5. 5

   Skim, strain, and heat the joints in the gravy before serving with toasted sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 573. The excerpt below is the record exactly as published.

ame, Salmi of.— A salmi differs from a hash in this, that it is made of game which has been only partially dressed, whilst a hash consists of game which has been properly cooked and become cold. Carve the meat into neat joints, rejecting the skin and gristle. Put a quarter of a poiuid of raw, lean ham, finely minced, into a saucepan, with a little butter, a sprig of parsley, two or three shallots, a tea-spoonful of pepper, a blade of mace, and a little salt and cayenne. Let these ingredients stew gently for a few minutes, then mix in smoothly a table-spoonful of flour, and a dessert-spoonful of mushroom powder. Let it brown, and add a breakfast- cupful of good stock, and a glass of claret. Let the mixture boil. Put in the bones and trim- mings, and simmer over a moderate fire for an hour or more. A small carrot, a bunch of savoury herbs, and a bay-leaf

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