A Salmi, or Hash of Wild Fowl from Modern Cookery for Private Families by Eliza Acton
Carve the birds very neatly, strip off the skin, and proceed as for the salmi of pheasants, but mix port or claret, instead of white wine, with the gravy, and give it a rather high seasoning of cay...
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Ingredients
- fowl
- broth
- sippets
- trimmings
- cayenne
- lemon
- claret
- white wine
- pheasants
- lemon-juice
- brown roux
- eschalots
- port wine
- browned flour
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