Salmi of Teal

Ingredients

• three ounces of butter
• one good spoonful of flour
• a gill of good stock
• as much red wine
• two whole shalots
• a full bouquet
• pepper
• a little salt
• the body and bones of the bird

Method

1. 1

   Melt butter and flour, stirring until brown.

2. 2

   Gradually add stock and red wine, shalots, bouquet, pepper, and salt.

3. 3

   Boil slowly for 30 minutes, strain, and return gravy to heat.

4. 4

   Add teal pieces, lemon juice, cover, and let sit on the hob for 30 minutes.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 33. The excerpt below is the record exactly as published.

Salmi of Teal. Put in a stewpan three ounces of butter and one good spoonful of flour, let them melt together, stirring till it becomes a nice brown ; add by de- grees a gill of good stock and as much red wine, two whole shalots (taken out after), a full bouquet, pepper, and a little salt ; put in the body and bones of the bird

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