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Salmi of Game

(Scotch hunter's recipe.) Chop and cut into dice the meat of any cold game, to make 2 cups. Add to the skin, bones and gravy and trimmings, 1 glass of claret, 2 small chopped onions, thyme, a clove, a cup of consomme mixed with a tablespoonful of flour and 2 tablespoonfuls of tomatoes. Cook and stir and strain; add the game and 6 stoned olives; cook a little longer, and pour over slices of toast.