Salmis Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

For frying

One and a half ounces of good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
an onion that is cut up in dice shapes ↝ Onions, raw [Vegetables and Vegetable Products]
a slice or two of tomato ↝ Tomatoes, raw [Tomatoes]
one or two fresh mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
pinch of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
the bones of any birds chopped up ↝ Turkey, thigh, from whole bird, meat only, raw [Poultry Products]

For thickening and finishing

about one ounce of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a wineglass of port wine or sherry
an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
a teaspoonful of Liebig Company’s Extract of Meat
a pint of brown sauce

Instructions (5)

Put one and a half ounces of good butter in a pan with an onion that is cut up in dice shapes, a slice or two of tomato, one or two fresh mushrooms, a little thyme, parsley, pinch of mignonette pepper, and the bones of any birds chopped up.
Fry all together for about fifteen minutes with the cover on the pan.
Add about one ounce of flour, a wineglass of port wine or sherry, an ounce of glaze, or a teaspoonful of Liebig Company’s Extract of Meat, a pint of brown sauce.
Boil all together for about fifteen minutes, keep skimmed, remove the bones, then tammy and use.
The bones can be afterwards put in the stock-pot.

Original Text

Salmis Sauce.—One and a half ounces of good butter put in a pan with an onion that is cut up in dice shapes, a slice or two of tomato, one or two fresh mushrooms, a little thyme, parsley, pinch of mignonette pepper, and the bones of any birds chopped up; fry all together for about fifteen minutes with the cover on the pan, then add about one ounce of flour, a wineglass of port wine or sherry, an ounce of glaze, or a teaspoonful of Liebig Company’s Extract of Meat, a pint of brown sauce; boil all together for about fifteen minutes, keep skimmed, remove the bones, then tammy and use. The bones can be afterwards put in the stock-pot.

Notes

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