Salmi of Woodcock
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 157. The excerpt below is the record exactly as published.
Salmi of Woodcock. Tlie same operation is required as for the salmi of par- tridges (No. 57). Instead of boiling the trimmings in the 280 THE THOROUGH GOOD COOK. sauce, take off the members, and pound the remainder, to- gether with the trimmings, in a mortar until you are able to strain it through a tamm}''. When you have skimmed the fat from the sauce and given a good seasoning, moisten the pounded meat with it ; then strain it through a tammy, and put it over the legs in a metal bath. The salmi must be made hot, but without boiling. Serve up with slices of frfed bread cut into hearts and glazed. 72. Woodcocks
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Cook this with the app: pantry check, scaling, and the assistant.