Salmis of Widgeon

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for the gravy
Instructions (10)
  1. Take two widgeon that have been cooked, cut them up into neat pieces.
  2. Break up the bones and put them into brown stock with some minced shalots, pepper and salt.
  3. Let them simmer very slowly for half an hour.
  4. Add a glass of port wine, half a teaspoonful of Clarence's cayenne sauce, and a squeeze of orange.
  5. Let it all boil up for about a quarter of an hour.
  6. Add an ounce of butter into which a little flour has been rubbed; let it thicken.
  7. Strain the gravy.
  8. Pour the gravy over the cold pieces of bird.
  9. Bring slowly to the boil and serve with fried sippets.
  10. Some button mushrooms added to the gravy are a great improvement.
Original Text
Salmis of Widgeon. Take two widgeon that have been cooked, cut them up into neat pieces, break up the bones and put them into brown stock with some minced shalots, pepper and salt, and let them simmer very slowly for half an hour, then add a glass of port wine, half a teaspoonful of Clarence's cayenne sauce, and a squeeze of orange. Let it all boil up for about a quarter of an hour, and add an ounce of butter into which a little flour has been rubbed; let it thicken, then strain, pour the gravy over the cold pieces of bird, and bring slowly to the boil and serve with fried sippets. Some button mushrooms added to the gravy are a great improvement. Widgeon may be cooked in as many ways as teal, using the same recipes, substituting widgeon for teal. [Pg 74]
Notes
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