Salmi

Ingredients

• three ounces of butter
• one good spoonful of flour
• half a tumbler of very good stock
• two whole shallots
• a full bouquet
• pepper
• a little salt
• the bones and carcass of the bird

Method

1. 1

   Melt butter with flour in a stewpan until brown.

2. 2

   Gradually add stock, shallots, bouquet, pepper, and salt.

3. 3

   Add the bones and carcass of the bird and boil for half an hour.

4. 4

   Strain and return gravy to the stewpan, adding pieces of the bird just before boiling.

5. 5

   Add lemon juice and let sit off the heat for half an hour.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 103. The excerpt below is the record exactly as published.

Salmi {Madame Lebour-Faussett), — Put into a stewpan three ounces of butter with one good spoonful of flour, let them melt together stirring till they become a nice brown, add gradually half a tumbler of very good stock, two whole shallots, a full bouquet, pepper, and a little salt ; and put in the bones and carcass of the bird

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