Salmi of Cold Meat

Ingredients

• Melt butter in a saucepan, if for quite a small dish two ounces will be sufficient
• a glass of white or red wine
• a cup of broth
• a cup of water
• a slice of glaze
• a sprig or two of thyme
• a small onion, chopped
• one bay leaf
• pepper
• and salt
• Squeeze in a little lemon juice
• A glass of brandy added to this dish

Method

1. 1

   Melt butter and stir in flour to thicken.

2. 2

   Let it brown, then add wine, broth (or water and glaze), thyme, onion, bay leaf, pepper, and salt.

3. 3

   Simmer for half an hour, strain, and add cold meat.

4. 4

   Squeeze in lemon juice and remove from heat.

5. 5

   Serve on toast with sauce poured over.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 40. The excerpt below is the record exactly as published.

Salmi of Cold Meat is exceedingly good. Melt butter in a saucepan, if for quite a small dish two ounces will 4 74 Culture and Cooking, be sufficient ; when melted^ stir in a little flour to thicken ; let it brown^ but not burn, or, if you are pre- paring the dish in haste, put in some brown flour ; then add a glass of white or red wine and a cup of broth, or a cup of water and a slice of glaze, a sprig or two of thyme, parsley, a small onion, chopped, and one bay leaf, pepper, and salt. Simmer all thoroughly (all sayory dishes to which wine is added should simmer long enough for the distinct ^^winey^^ flavor to disap- pear, only the strength and richness remaining). Strain this when simmered half an hour and lay in the cold meat. Squeeze in a little lemon juice and draw the stew-pan to the back of the stove, but where it will cook no longer, or the meat will harden. Serve on toast, and pour the sauce over. A glass of brandy added to this dish

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