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Wild Fowl, Salmi Of

Cut off the legs, wings, breast, and rump of the wild goose, duck, widgeon, or teal, and put them by for the salmi. The head, neck, back, and giblets, if they are preserved, constitute the parings. Cut four shallots into several pieces, and put them into a very clean stewpan. If a plain salmi is wanted it will be necessary only to add a slice of butter, a bay-leaf, a small piece of mace, and half a dozen peppercorns. Let the whole fry until the ingredients are lightly coloured; then dredge in a third of a spoonful of flour, and continue to fry until this is brown; but be careful that the other ingredients do not burn. Now put in a large glass of red wine and double that quantity of veal gravy, together with the parings of the wild fowl. Season with pepper and salt, and let the whole simmer gently during an hour and a half. Then strain the gravy through a hair sieve over the meat for the salmi, which must be ready in another stewpan. Stand this near the fire to get gradually and slowly hot through, but be especially careful that it does not boil. Give it a dash of cayenne pepper. When about to dish up, squeeze in the juice of half a lemon.