Salmis of Game

Ingredients

• cut cold roast partridges, grouse, or quails
• one small onion minced
• a bunch of sweet herbs
• a pint of water
• a little brown sherry and lemon-juice
• thicken with brown flour if necessary

Method

1. 1

   Cut the birds into joints and prepare gravy from bones and scraps.

2. 2

   Stew with onion and herbs, then strain and add sherry and lemon.

3. 3

   Warm the meat in the sauce and serve arranged on a dish.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 96. The excerpt below is the record exactly as published.

Salmis of Game. Cut cold roast partridges, grouse, or quails into joints, and lay aside while you prepare the gravy. This is made of the bones, trimmings, skin, and general odds and ends, after you have selected the neatest pieces of the birds. Put these scraps into a saucepan, with one small onion minced and a bunch of sweet herbs ; pour in a pint of water, and whatever gravy you may have, and stew, closely covered, for nearly an hour. A few bits of fat pork should be added if you have no gravy. Skim and strain, return to the fire, and add a little brown sherry and lemon-juice ; thicken with brown flour if necessary

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