Salmi of Lamb

Name: Salmi of Lamb
Ingredients: two tablespoons butter; one-half tablespoon finely chopped onion; three tablespoons flour; one cup brown stock; one-fourth teaspoon salt; one-eighth teaspoon pepper; one teaspoon Worcestershire sauce; slices of cold roast lamb; one-third cup mushrooms; ten olives

From Chafing dish possibilities, 1898

This dish is improved by adding mushrooms or olives.

Presented as published in 1898. 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 possibilities (1898) by Fannie Merritt Farmer, page 16. The excerpt below is the record exactly as published.

Salmi of Lamb Cook two tablespoons butter, with one-half tablespoon finely chopped onion, five minutes. Add three tablespoons flour, and cook until well browned, then pour on gradually one cup brown stock. Season with one-fourth teaspoon salt, one-eighth teaspoon pepper, and one tea- spoon Worcestershire, Harvey, or Elizabeth sauce. Reheat slices of cold roast lamb in sauce. This dish is greatly improved by the addition of one-third cup mushrooms, cut in quarters, or ten olives

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