Salmi of Game

Ingredients

• two sliced onions
• a bay-leaf
• a small blade of mace
• a few peppercorns
• a pint or more of good veal gravy
• a little cayenne
• lemon juice

Method

1. 1

   Carve the roasted game neatly, strip skin and fat, and place in a clean stewpan with onions, bay-leaf, mace, and peppercorns.

2. 2

   Add gravy or broth and boil until reduced.

3. 3

   Strain, skim fat, add cayenne and lemon juice, heat game gradually without boiling, and serve with fried bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 61. The excerpt below is the record exactly as published.

SALMI OF GAME. This is a nice mode of serving the remains of roasted game, but when a superlative salmi is desired, the birds must be scarcely more than half roasted for it. In either case, carve them very neatly, and strip every particle of skin and fat from the legs, wings and breasts; bruise the bodies well, and put them with the skin and other trimmings into a very clean stewpan. If for a simple and inexpensive dinner, merely add to them two sliced onions, a bay-leaf, a small blade of mace and a few peppercorns; then pour in a pint or more of good veal gravy, or strong broth, and boil it briskly until reduced nearly half; strain the gravy, pressing the bones well to obtain all the flavor; skim off the fat, add a little cayenne and lemon juice

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