Salmi Sauce

Ingredients

• a large handful of parsley
• pepper
• salt
• the bay-leaf
• a wine-glassful of madeira, or good golden sherry
• a little more brown thickening

Method

1. 1

   Stew the game-bones and strain off the gravy.

2. 2

   Thicken the gravy with brown thickening and heat it in a stew-pan.

3. 3

   Add the remains of the game, cut neatly, and let it soak in the gravy without boiling.

4. 4

   About 15 minutes before serving, add the wine to make the salmi sauce.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 68. The excerpt below is the record exactly as published.

a large handful of parsley, flavoured with pepper and salt, &c. After stewing all the game-bones, you can strain off the gravy from them and the bay-leaf ; make the gravy a trifle thicker with a little more brown thickening; make this gravy hot in a stew-pan and then add the remains of the game, cut off as neatly as possible ; let it soak in the gravy, but do not let it boil ; about a quarter of an hour before serving, add a wine-glassful of madeira, or good golden sherry. A pale dry sherry is not nearly so good for the purpose. It is really the addition of the wine that makes the gravy into the salmi sauce

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