Salmi of Cold Meat

Name: Salmi of Cold Meat
Ingredients: pieces of meat should be sliced thinly; liberally seasoned; a glass of good wine; slightly thickened

From The profession of cookery, from a French point of view, 1894

Madeira is preferred, but sherry can be used.

Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 57. The excerpt below is the record exactly as published.

pieces of meat should be sliced thinly and all trimmings and bones be stewed to make sauce. The liquor, when they have cooked long enough, should be strained and slightly thickened, then liberally seasoned and a glass of good wine

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