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Fowl, Salmi Of

Cut the birds (wild fowl or poultry) into neat pieces. Skin and remove the fat from them. Boil these with the trimmings and bones crushed for gravy. Slice a shallot, and add a little mace if liked, but the salmi may be simply seasoned with cayenne, a glass of port or claret, and some lemon-juice. Thicken with browned flour. Lay the pieces of fowl into a clean stewpan, pour the gravy over, and heat all thoroughly, but it should not boil. The spongy, dark substance on the inside of wild fowl is exceedingly bitter, and should not be boiled for gravy.