Salmi of Moor Fowl or Wild Duck

Ingredients

• the birds
• two or three sliced shalots
• a bay-leaf
• a small blade of mace
• a few peppercorns
• a pint of good veal gravy
• a dust of cayenne
• a few drops of lemon
• sippets of fried bread
• a couple of wineglasses of port or claret

Method

1. 1

   Carve the birds neatly, strip skin and fat from legs, wings, and breasts, braise the bodies, and put them with skin and trimmings into a clean stewpan.

2. 2

   Add shallots, bay leaf, mace, peppercorns, veal gravy, and boil until reduced by half.

3. 3

   Strain, skim fat, add cayenne and lemon juice, heat game gradually without boiling, arrange birds in a pyramid on fried bread, boil briefly, and pour gravy over.

4. 4

   Mix port or claret with gravy.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

Salmi of Moor Fowl or Wild Duck. Carve the birds very neatly, and strip every particle of skin and fat from the legs, wings, and breasts, braise the bodies well and put them with the skin and other trimmings into a very clean stewpan. Add two or three sliced shalots, a bay- leaf, a small blade of mace and a few peppercorns, then pour in a pint of good veal gravy, and boil briskly till reduced nearly half, strain the gravy, pressing the bones well, skim off the fat, add a dust of cayenne and squeeze in a few drops of lemon ; heat the game very gradually in it, but it must not be allowed to boil. Place sippets of fried bread round the dish, arrange the birds in a pyramid, give the same a boil and pour over. A couple of wineglasses of port or claret

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