Salmis of Game

Ingredients

• two ounces of butter
• three ounces of lean ham
• a dozen button mushrooms
• half a scraped carrot
• a few sprigs of parsley
• a few sprigs of thyme
• three cloves
• a bay-leaf
• twelve peppercorns
• a slice of lemon rind
• a tablespoonful of flour
• a pint of stock
• a large wineglass of sherry

Method

1. 1

   Roast the birds, cut them into joints, and remove fat, skin, and sinews.

2. 2

   In a saucepan, melt butter, add ham, mushrooms, carrot, herbs, cloves, bay-leaf, peppercorns, and lemon rind.

3. 3

   Stir until colored, then add flour and let it brown.

4. 4

   Gradually pour in stock and sherry, add trimmings and bones, boil, then simmer for 1.5 hours.

5. 5

   Strain, remove fat, warm joints in sauce, and serve with gravy and toast.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 50. The excerpt below is the record exactly as published.

Salmis of Game. — Roast the birds, but do not let them quite finish cooking. Cut them up in joints and remove the fat, skin, and sinews from the legs, wings, and breasts. Set them on one side till wanted. Put two ounces of butter in an enamel saucepan and three ounces of lean ham finely minced and a dozen button mushrooms, half a scraped carrot, a few sprigs of parsley and thyme, three cloves, a bay-leaf, twelve peppercorns, and a slice of lemon rind. Stir over the fire till the sides of the sauce- pan appear slightly coloured, dredge in a tablespoonful of flour and let it brown, and then pour in gradually a pint of stock and a large wineglass of sherry

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