Salmi of Duck

Ingredients

• 2 wine glasses of sherry
• 1 quart of Spanish stock
• 1 pint beef stock
• 1 bay leaf
• 3 cloves
• 4 pepper corns
• % onion sliced
• 1 teaspoon parsley
• 1 tablespoon butter
• juice of % lemon

Method

1. 1

   Take a pair of wild ducks, roast in pan, then cut in small pieces.

2. 2

   Remove all bones, crush bones and put in saucepan with trimmings from duck, add sherry, Spanish stock, beef stock, bay leaf, cloves, pepper corns, sliced onion, and parsley.

3. 3

   Cover saucepan and boil gently for 1 hour.

4. 4

   Strain and add butter and lemon juice.

5. 5

   Serve with fried bread and hot gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 47. The excerpt below is the record exactly as published.

Salmi of Duck. Take a pair of wild ducks, using either teal, widgeon or wood ducks. Roast in pan, then cut in small pieces. Remove all bones, crush bones and put in saucepan with trimmings from duck, add 2 wine glasses of sherry, 1 quart of Spanish stock, 1 pint beef stock, 1 bay leaf, 3 cloves, 4 pepper corns, % onion sliced, 1 teaspoon pars- ley. Cover saucepan and boil gently 1 hour. Strain and add 1 tablespoon butter, juice of % lemon

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