Salmi of Game
From Practical home cookery, 1906
Use pale dry sherry sparingly as it is not as good.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 67. The excerpt below is the record exactly as published.
salmi of game. It is almost always the case that the game has been previously cooked. Take, therefore, any game-bones or trimmings that can be got, and place them, with a bay-leaf, to stew as long as possible in some gravy similar to what we have de- scribed, which is simply good strong stock made from gravy-beef, knuckle of veal stewed with an onion in which a few cloves have been stuck, a head of celery, a carrot and turnip, and a large handful of parsley, flavoured with pepper and salt, etc. After stewing all the game-bones, you can strain off the gravy from them and the bay-leaf ; make the gravy a trifle thicker with a httle more brown thickening ; make this gravy hot in GAME AND GRAVY. 129 3, stcw-p3,n 3,iid. then cLcid the rGimins of fhe g3,in6, cut off as neatly as possible ; let it soak in the gravy, but do not let it boil i about a cj^^rter of an hour before serving, add a wine-glassful of madeira, or good golden sherry
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