Hunter's Salmi
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for one bird for two or three persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 733. The excerpt below is the record exactly as published.
Hunter's Salmi. — Take cold roast game — if under-dressed so much the better — carve it into neat joints, remove the skin, &c., score the flesh Lightly across in two or three places, dredge a little salt and cayenne over, and put them into a saucepan. Squeeze the strained juice of a lemon over them, and add a tea-spoonful of finely-minced lemon-rind, thi-ee table-spoonfuls of the best salad-oil, and six of light wine
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