Salmi of Game

Ingredients

• the best part of the game
• a little rich brown gravy
• half a dozen or more stoned olives
• a small quantity of madeira or sherry

Method

1. 1

   Cut off the best part of the game and stew the bones in gravy.

2. 2

   Remove the bones, strain the gravy, warm the meat in it, and add olives and madeira or sherry before serving.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 163. The excerpt below is the record exactly as published.

salmi of game. Salmi of game, I may here remind you, is usually made from the remains of game that has been served roasted the previous day. The best part of the game is cut off, and the bones are broken and stewed down in a little rich brown gravy, so as to impregnate it with the flavour of the game, great care being taken that the delicious inside part of the back of the game, which contains the chief flavour, is all put into the gravy. When the bones have become thoroughly bare and dry take them out and rub the gravy through a wire sieve to get it smooth. Warm up the meat which was cut off in the gravy, to which may be added a small quantity of madeira or sherry just before serving, and half a dozen or more stoned olives

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