Salmi of Duck with Olives

Ingredients

• Roast for eight minutes two sprig-tail ducks
• a dozen cloves
• one onion
• half a dozen stalks of celery
• Cover with water
• two ounces of butter
• one teaspoonful of currant jelly
• one dozen stoned olives
• add a piece of butter rolled in browned flour

Method

1. 1

   Roast ducks, cut off meat, simmer carcasses with cloves, onion, and celery to make gravy.

2. 2

   Strain, then combine meat, butter, gravy, seasonings, currant jelly, and olives in a saucepan.

3. 3

   Cook gently, thicken with butter and flour, simmer, and serve with hominy.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 19. The excerpt below is the record exactly as published.

SALMI OF DUCK WITH OLIVES — Roast for eight minutes two sprig-tail ducks. Cut off the breast, wings and legs, and put the carcasses into a saucepan with a dozen cloves, one onion and half a dozen stalks of celery. Cover with water and simmer to make a good gravy, then strain. Put in a saucepan the meat, two ounces of butter, the gravy, salt, pepper, cayenne, half a head of celery cut in small strips, one teaspoonful of currant jelly and one dozen stoned olives. Cook gently ten minutes, add a piece of butter rolled in browned flour

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