Salmi of Tame Duck
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Salmi of prairie chicken and wild duck can be prepared the same way.
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 16. The excerpt below is the record exactly as published.
SALMI OF TAME DUCK. Cut up and simmer in some butter a duck; when nice brown, pour over some stock, and let it get tender; then strain off the gravy and finish rather thick and brown; add a little lemon juice and a small glass of wine. Have some nice designs of pie crust
Cook this with the app: pantry check, scaling, and the assistant.