Home › The Principles of Cookery › Hunter's Salmi

Hunter's Salmi

Take cold roast game--if underdone so much the better--carve it into neat joints, remove the skin, etc., score the flesh lightly across in two or three places, dredge a little salt and cayenne over, and put them into a saucepan. Squeeze the strained juice of a lemon over them, and add a tea-spoonful of finely-minced lemon-rind, three table-spoonfuls of the best salad-oil, and six of light wine. Let the pieces of meat remain until they are quite hot, and send rusks or grilled crusts to table with them. Time, a few minutes to heat through. Probable cost, 4d., exclusive of the game and wine. Sufficient, one bird for two or three persons.