A Salmi, or Hash of Wild Fowl

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

For the salmi

wild fowl ↝ Game meat, boar, wild, raw [Lamb, Veal, and Game Products]
port or claret
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
juice of half a small lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
fried sippets ↝ Calamari, fried [Shellfish]

For a common hash

skin and trimmings of the wild-fowl ↝ Duck, wild, meat and skin, raw [Poultry Products]
good broth, or gravy ↝ Soup, broth [Soups, broth-based]
a couple of lightly fried eschalots
brown roux, or browned flour ↝ Flour, rice, brown [Cereal Grains and Pasta]
a wineglassful of port wine
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
Christopher North’s sauce
the birds ↝ Game meat, boar, wild, raw [Lamb, Veal, and Game Products]

Instructions (13)

Salmi

Carve the birds very neatly, strip off the skin, and proceed as for the salmi of pheasants (page 292).
Mix port or claret, instead of white wine, with the gravy.
Give it a rather high seasoning of cayenne.
Throw in the juice of half a small lemon before the salmi is served.
Place fried sippets round the dish.
Send it to table as hot as possible.

Common Hash

Boil the skin and trimmings of the wild-fowl in some good broth, or gravy (with a couple of lightly fried eschalots or not, at choice), until their flavour is imparted to it.
Strain the broth/gravy.
Heat the strained broth/gravy.
Thicken it slightly, with a little brown roux, or browned flour.
Add a wineglassful of port wine, some lemon-juice, and cayenne; or sufficient of Christopher North’s sauce to flavour it well.
Warm the birds slowly in the hash mixture.
Serve them as soon as they are thoroughly hot, but without allowing them to boil.

Original Text

A SALMI, OR HASH OF WILD FOWL.

Carve the birds very neatly, strip off the skin, and proceed as for the salmi of pheasants (page 292), but mix port or claret, instead of white wine, with the gravy, and give it a rather high seasoning of cayenne. Throw in the juice of half a small lemon before the salmi is served, place fried sippets round the dish, and send it to table as hot as possible.

295For a common hash boil the skin and trimmings of the wild-fowl in some good broth, or gravy (with a couple of lightly fried eschalots or not, at choice), until their flavour is imparted to it; then strain, heat, and thicken it slightly, with a little brown roux, or browned flour; add a wineglassful of port wine, some lemon-juice, and cayenne; or sufficient of Christopher North’s sauce to flavour it well; warm the birds slowly in it, and serve them as soon as they are thoroughly hot, but without allowing them to boil.

[The following receipt having, from inadvertence, been omitted from the chapter to which it properly belongs—as the reader has already been informed—a place is given to it here.]

Notes

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