Salmis of Game

Ingredients

• cold roasted game
• stock or with cold water
• a pinch of herbs
• two cloves
• two peppercorns
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• one tablespoonful of lemon juice
• two tablespoonfuls of Worcestershire sauce
• six or eight mushrooms
• a glass of claret

Method

1. 1

   Cut meat from game into small pieces.

2. 2

   Boil bones with stock or water, herbs, cloves, and peppercorns until reduced to a cupful.

3. 3

   Fry onions in butter, add flour, and strain in the liquor.

4. 4

   Season and add meat, simmer for fifteen minutes, then add mushrooms and claret.

5. 5

   Serve hot on fried bread.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 160. The excerpt below is the record exactly as published.

Salmis of Game. Cut the meat from cold roasted game into small pieces. Break up the bones and remnants, x^over them with stock or with cold ivater^ and add a pinch of herbs, two cloves^ and two peppercorns. Boil down to a cupful for a pint of meat. Fry two small onions^ cut fine, in two tablespoonfuls of but- ter till brown; add two tablespoonfuls of flour ^ and stir till dark brown. Strain the liquor in which the bones were boiled, and add it gradually to the butter and flour. Add more salt if needed, one tablespoonful of lemon juice ^ two tablespoonfuls of Worcestershire sauce, and the pieces of meat. Simmer fifteen minutes ; add six or eight mush- rooms, and a glass of claret

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