Salmi of Ducks or Game

Ingredients

• Cut the meat from cold roast ducks or game
• cover with stock or cold water
• adding two cloves
• two pepper-corns
• a bay-leaf or pinch of sweet herbs
• fry brown in two tablespoonfuls of butter
• add two tablespoonfuls of flour
• one tablespoonful of lemon juice
• one of Worcestershire sauce
• if liked, six or eight mushrooms
• a glass of claret

Method

1. 1

   Cut meat into small bits and cover with stock or water.

2. 2

   Boil with spices until reduced.

3. 3

   Fry onions, add flour, and then the strained broth.

4. 4

   Add meat, lemon juice, and Worcestershire sauce.

5. 5

   Simmer and serve on fried bread.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 85. The excerpt below is the record exactly as published.

Salmi of Ducks or Game. Cut the meat from cold roast ducks or game mto small bits. Break the bones and trimmings, and cover with stock or cold water, adding two cloves, two pepper-corns, and a baj^-leaf or pinch of sweet herbs. Boil till reduced to a cupful for a pint of meat. Mince two small onions fine, and fry brown in two tablespoonfuls of butter ; then add two tablespoonfuls of flour and' stir till deep brown, adding to it the strained broth from the bones. Put in the bits of meat with one tablespoonful of lemon juice and one of Worcestershire sauce. Simmer for fifteen minutes, and at the last add, if liked, six or eight mushrooms and a glass of claret

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