Salmi Of Game
For a salmi the birds must be about half roasted. Cut into joints, remove all gristle and skin, also the bones; put the bodies well bruised in a clean stewpan-the bones, skins and trimmings into another; add to this two sliced onions, one carrot, a blade of mace, a bay leaf, a sprig of parsley, pepper, salt and a few pepper corns. Fry these a light brown in one ounce of butter; then pour in a pint or more of good gravy or broth; boil briskly until reduced to nearly one-half; strain, season and pour into the saucepan with the meat; let the game heat very gradually in the gravy, but do not let them boil; dish the birds; arrange nicely in the middle of N dish; pour the sauce over it and serve with sippets of bread round the dish.
A very nice salmi can be made from meats that have been already cooked-if not cooked too much. In this case the sauce must be made very rich.