Home › The Principles of Cookery › Game, Salmi Of

Game, Salmi Of

A salmi differs from a hash in this, that it is made of game which has been only partially dressed, whilst a has consists of game which has been properly cooked and become cold. Carve the meat into neat joints, rejecting the skin and gristle. Put a quarter of a pound of raw, lean ham, finely minced, into a saucepan, with a little butter, a sprig of parsley, two or three shallots, a tea-spoonful of pepper, a blade of mace, and a little salt and cayenne. Let these ingredients stew gently for a few minutes, then mix in smoothly a table-spoonful of flour, and a dessert-spoonful of mushroom-powder. Let it brown, and add a breakfast-cupful of good stock, and a glass of claret. Let the mixture boil. Put in the bones and trimmings, and simmer over a moderate fire for an hour or more. A small carrot, a bunch of savoury herbs, and a bay-leaf may be simmered with the rest. Skim carefully, strain, and when ready to serve, put the joints in with the gravy, and heat all slowly, but it must not boil. Garnish the dish with toasted sippets. A salmi should be highly-seasoned. Probable cost, exclusive of the game and wine, 10d. Sufficient for four or five persons.