Salmi of Widgeon or Teal

Ingredients

• two of these birds
• a gill of salad oil
• thinly-sliced carrot
• thinly-sliced onion
• bay-leaf
• thyme
• the juice of a lemon
• half a pint of brown sauce or good broth
• four shalots
• a blade of mace
• some mushroom trimmings

Method

1. 1

   Pick, draw, and truss two birds for roasting; place them in an earthen dish with sliced carrot, onion, parsley, thyme, and bay-leaf.

2. 2

   Season with salt, pepper, lemon juice, and salad oil; marinate for twelve hours.

3. 3

   Roast for fifteen minutes.

4. 4

   Cut into small joints, put trimmings and gravy into a stewpan with shalots, cloves, mace, thyme, bay-leaf, claret, and mushroom trimmings.

5. 5

   Boil for five minutes, add brown sauce, stir until boiling, skim, boil again for ten minutes, pass through a sieve over the wild-fowl, warm without boiling, dish up, pour sauce over, garnish with fried croûtons, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 149. The excerpt below is the record exactly as published.

SALMI OF WIDGEON OR TEAL. Pick, draw, and truss two of these birds for roasting; place them in an earthen dish, strew some thinly-sliced carrot and onion, parsley, thyme, and bay-leaf about them, season with salt, pepper, the juice of a lemon, and a gill of salad oil; let them thus marinade for twelve hours, taking care to frequently turn them over. Twenty minutes before serving, nm them upon a skewer, place the vegetables, &c., upon their breasts, wrap in two sheets of oiled paper fastened on with twine, tie them on the spit at both ends, and set to roast before a clear fire for fifteen minutes. When cold, cut into small joints in the usual way; put the trimmings, and the gravy that has run into the pan from the birds, into a stewpan with four shalots, two cloves, a blade of mace, thyme, and bay-leaf, together with half a pint of claret and some mushroom trimmings; season with salt and pepper; boil for five minutes; then add half a pint of brown sauce or good broth

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