Salmi of Pheasant
A historical recipe from Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888).
A historical recipe
Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Project Gutenberg eBook #31982.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Digitised by Project Gutenberg, eBook #31982 (https://www.gutenberg.org/ebooks/31982). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- an ounce of fresh butter
- a pint of Espagnole sauce
- a glassful of claret
- a pinch of cayenne
Method
- Half roast a pheasant, and when it is nearly cold cut it into neat joints, removing the skin.
- Put the bones and trimmings into a saucepan with an ounce of fresh butter, a bayleaf, and a bouquet garni, and stir these over a slow fire till lightly brown, then pour over half a pint of Espagnole sauce and a glassful of claret.
- Let all simmer for a quarter of an hour.
- Strain the gravy, skim it carefully, add a pinch of cayenne and the juice of half a lemon, then put it back into the saucepan with the pieces of game.
- Heat these up slowly.
- When cooked, dish up and pour the hot sauce over them and garnish with fried sippets.
- A little orange juice and a lump of sugar is an improvement to the sauce.