A Salmi, or Hash of Wild Fowl

Ingredients

• wild fowl
• port or claret wine
• cayenne pepper
• 0.5 small lemon
• fried sippets
• skin and trimmings of wild-fowl
• good broth or gravy
• 1 or 2 eschalots (shallots)
• brown roux or browned flour
• 1 wineglassful port wine
• lemon juice
• Christopher North's sauce

Instructions

1. Carve the birds very neatly and strip off the skin.
2. Proceed as for the salmi of pheasants, mixing port or claret instead of white wine with the gravy.
3. Give the salmi a rather high seasoning of cayenne.
4. Throw in the juice of half a small lemon before the salmi is served.
5. Place fried sippets round the dish.
6. Send it to table as hot as possible.
7. For the common hash variant, boil the skin and trimmings of the wild-fowl in some good broth or gravy with a couple of lightly fried eschalots or not, at choice, until their flavour is imparted to it.
8. Strain and heat the broth.
9. Thicken it slightly with a little brown roux or browned flour.
10. Add a wineglassful of port wine, some lemon-juice, and cayenne, or sufficient of Christopher North's sauce to flavour it well.
11. Warm the birds slowly in the hash, serving them as soon as they are thoroughly hot, but without allowing them to boil.