Salmi of Game
From Chafing dish and casserole cookery, 1908
Pigeon, duck, widgeon, partridge, grouse, etc., can be served in this manner.
Presented as published in 1908. 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 Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.
one ounce of butter in a chafing dish, add to it half an ounce of flour, and stir until brown. Next add half a pint of stock or gravy made from the bones of game or cold meat, stir and cook for about ten minutes, season well with salt and pepper, and a pinch of cayenne, then add some cold neatly trimmed pieces of low cooked game. Add a tablespoonful of claret and a teaspoonful of red currant jelly, also a few stoned French olives
Cook this with the app: pantry check, scaling, and the assistant.