Sauce Salmis (for Hashed Game, etc.)

Ingredients

• the crumb of one milk roll
• a tablespoonful of chopped onions
• a tablespoonful and a half of flour
• some good fat or butter
• the necessary quantity of stock
• a bay-leaf
• plenty of seasoning
• a few drops of Maggi
• a small tumblerful of red cooking wine
• a couple of tablespoonfuls of sour cream or milk

Method

1. 1

   Pound bones and liver of cold game, add crumb, and toss in fat with onions.

2. 2

   Sprinkle with flour, add stock, bay-leaf, and seasoning.

3. 3

   Pour over game, add wine, and simmer for half an hour.

4. 4

   Stir in cream or milk before serving.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 14. The excerpt below is the record exactly as published.

Sauce Salmis (for Hashed Game, etc.) — Pound in a mortar the bones of any kind of cold game, also the liver, and any small pieces of the flesh that can be spared after the bird in question has been suitably cut and trimmed for hashing. Add to this the crumb of one milk roll or more. Put this mixture into a saucepan with some good fat or butter and a tablespoonful of chopped onions, toss it over the fire, then sprinkle with a tablespoonful and a half of flour, let this brown, add the necessary quantity of stock, STOCKS AND SAUCES. 39 and let it boil with a bay-leaf and plenty of seasoning. Put in a few drops of Maggi, and pour this over the prepared pieces of game or venison, put it all over the fire again in a suitable utensil, add a small tumblerful of red cooking wine, more pepper, and the grated rind of half a lemon. Let it simmer for half an hour, and, just before serving, stir in a couple of tablespoonfuls of sour cream or milk

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