Salmis Sauce (another way)

Ingredients

• a carrot
• a bay-leaf
• a bunch of parsley
• a sprig of thyme
• three or four pieces of bacon
• three shallots
• half a pint of good brown sauce
• a glassful of sherry

Method

1. 1

   Scrape carrot pulp and combine with bay-leaf, parsley, thyme, bacon, shallots, and butter.

2. 2

   Brown lightly, moisten with brown sauce and sherry, and stew until good.

3. 3

   Skim, strain, season, and serve with game.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1655. The excerpt below is the record exactly as published.

Salmis Sauce (another way).— Scrape the red part of a carrot, and put the pulp into a saucepan with a bay-leaf, a bunch of parsley, a sprig of thyme, three or four pieces of bacon or blanched bacon-rind, three shallots chopped fine, and the bruised trimmings of the game to be used for the salmis. Add a slice of fresh butter, or a table-spoonful of lucca oil, and stir the ingre- dients over the fire till they are lightly browned. Moisten them gradually with half a i:)int of good brown sauce and a glassful of sherry

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