Salmis of Game

Ingredients

• two ounces of butter
• an onion prepared and finely minced
• a tablespoonful of flour
• a pint of good, brown, well-flavoured stock
• a tablespoonful of ketchup
• a tablespoonful of Harvey’s sauce
• some pieces of turnip, cut into pretty little shapes
• some pieces of carrot, cut into pretty little shapes
• some pieces of celery, cut into pretty little shapes

Method

1. 1

   Put butter in a saucepan, heat it, add minced onion and fry until brown.

2. 2

   Cut game into pieces, fry until pale brown, then remove.

3. 3

   Stir flour into hot butter, brown it slightly, then add stock and bring to boil.

4. 4

   Add vegetables, ketchup, and sauce.

5. 5

   Return game to gravy, simmer for 45 minutes.

6. 6

   Serve game in the center, strain sauce over it, and garnish with mushrooms.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 90. The excerpt below is the record exactly as published.

Salmis of Game. Put into a saucepan two ounces of butter, make it quite hot, add to it an onion prepared and finely minced; fry a nice brown. Cut the game in neat pieces, fry a pale L i62 DOMESTIC COOKERY. brown on both sides, remove it from the pan ; stir into the hot butter a tablespoonful of flour, brown it slightly, then stir in a pint of good, brown, well-flavoured stock, stir to boiling ; add some pieces of turnip, carrot, and celery, cut into pretty little shapes, a tablespoonful of ketchup, a table- spoonful of Harvey’s sauce

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