Salmi of Teal

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (10)
  1. Melt butter and flour together in a stewpan, stirring until it becomes a nice brown.
  2. Gradually add stock and red wine.
  3. Add two whole shalots, a full bouquet, pepper, and a little salt.
  4. Add the body and bones of the bird, from which you have previously detached the limbs and meat.
  5. Let all boil slowly for half an hour.
  6. Pass all through a colander.
  7. Put the gravy alone back in the stewpan on the fire.
  8. Just when on the point of boiling, put in the pieces of teal and take the stewpan off the fire.
  9. Add a little lemon juice.
  10. Put the lid on and leave it on the hob for half an hour.
Original Text
Salmi of Teal. Put in a stewpan three ounces of butter and one good spoonful of flour, let them melt together, stirring till it becomes a nice brown; add by degrees a gill of good stock and as much red wine, two whole shalots (taken out after), a full bouquet, pepper, and a little salt; put in the body and bones of the bird, from which you have previously detached[Pg 70] the limbs and meat. Let all boil slowly for half an hour, pass all through colander, and put gravy alone back in stewpan on the fire, and just when on the point of boiling put in the pieces of teal and take the stewpan off the fire; add a little lemon juice, put the lid on, and leave it on the hob for half an hour.
Notes
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