Salmi of game: Difference between revisions
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| ¼ pint [140 ml] port wine | | ¼ pint [140 ml] port wine | ||
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===Method=== | ===Method=== | ||
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Sippets [croûtons] of toast may be served with the salmi in place of the olives. | Sippets [croûtons] of toast may be served with the salmi in place of the olives. | ||
===Chef's notes=== | ===Chef's notes=== | ||
As no | As no quantities are are given for the [[Game|game]] and [[Potatoes|potatoes]], I would allow around 110 g cooked game and about 225 g raw [[Potato|potato]] per person. | ||
If your left-over cooked [[Game|game]] no longer has any bones, eg, [[Pigeon|pigeon]] breast or boned [[Venison|venison]] haunch, you can substitute with [[Beef|beef]] or [[Chicken stock|chicken stock]] according to the type of game you are using. | If your left-over cooked [[Game|game]] no longer has any bones, eg, [[Pigeon|pigeon]] breast or boned [[Venison|venison]] haunch, you can substitute with [[Beef|beef]] or [[Chicken stock|chicken stock]] according to the type of game you are using. | ||
--[[User:JuliaBalbilla|JuliaBalbilla]] 05:08, 7 January 2009 (UTC) | --[[User:JuliaBalbilla|JuliaBalbilla]] 05:08, 7 January 2009 (UTC) | ||
[[Category:Recipes|Game]] | [[Category:Recipes|Game]] | ||
[[Category:Game recipes]] | [[Category:Game recipes]] | ||
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[[Category:Stews and casseroles|Game]] | [[Category:Stews and casseroles|Game]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
Revision as of 16:41, 16 January 2014
This recipe for left-over game comes from The Radiation Cookery Book, 1935 edition. It was originally published in 1927 as a guide to using the "New World Regulo-Controlled Gas Cookers".
The recipe contains olives which may have been difficult to find in the UK at the time.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Roast game, preferably underdone
- 2 shallots
- A piece each of carrot, turnip and celery
- 6 olives
- 1½ oz [40 g] butter
- 1½ oz [40 g] flour
- Salt and pepper
- Bag of herbs [bouquet garni], bay leaf, peppercorns, a clove, and a blade of mace
- ¼ pint [140 ml] port wine
- Mashed potatoes
Method
- Cut the meat from the game into pieces and simmer the bones in water to make game stock.
- Chop the shallots, and cut up the other vegetables and stone the olives.
- Melt the butter in a saucepan, add the vegetables and olives and fry until brown.
- Remove the vegetables and olives and add the flour.
- Stir and cook until brown, add about ¾ pint [420 ml] of the game stock to make a thick brown sauce.
- Add the salt, pepper, herbs, spices and wine.
- Simmer gently about 20 minutes.
- Place the game in a casserole and add the sauce passed through a strainer.
- Add the bag of herbs.
- Cover with a lid and cook in the oven for 45 minutes with the "Regulo" at mark 1 [140 C/275 F].
- Remove the bag of herbs before serving.
- Make a border of mashed potatoes and serve the salmi in it.
Serving suggestions
Make a border of mashed potatoes and serve the salmi in it.
Variations
Chicken may replace the game, in which case the pieces of chicken must be quickly fried until brown before they are placed in the casserole.
Sippets [croûtons] of toast may be served with the salmi in place of the olives.
Chef's notes
As no quantities are are given for the game and potatoes, I would allow around 110 g cooked game and about 225 g raw potato per person.
If your left-over cooked game no longer has any bones, eg, pigeon breast or boned venison haunch, you can substitute with beef or chicken stock according to the type of game you are using. --JuliaBalbilla 05:08, 7 January 2009 (UTC)