Salmi of Duck
From Table Talk's illustrated cook book, 1906
The stock can be used to make a dinner soup with sago and seasoning.
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 18. The excerpt below is the record exactly as published.
SALMI OF DUCK. What meat has been left on roasted ducks cut off in good-sized pieces ; the bones are broken and simmered so as to give nearly a quart of stock. Season the remaining gravy with mushroom catsup and a few drops of Wor- cestershire ; if less than a cupful add boiling water to make up the deficiency. In this heat the meat and a dozen or more olives, add two tablespoonfuls of sherry and take from the fire. Pile the meat in the center of a small platter, pour over it the gravy and garnish with triangles of toasted bread and tufts of parsley
Cook this with the app: pantry check, scaling, and the assistant.