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A Salmi, or Hash Op Wild Fowl

A hash of wild fowl simmered in a sauce of port, lemon, and cayenne, served with fried sippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

A Salmi, or Hash Op Wild Fowl

Ingredients

Directions

Prepare the sauce

  1. Carve the wild fowl neatly and remove the skin.

  2. In a pot, boil the skin and trimmings in good broth or gravy with shallots until flavorful.

  3. Strain the broth, heat it, and thicken slightly with brown roux or browned flour.

  4. Add ⅓ cup port wine, lemon juice, and cayenne to the broth.

Finish and serve

  1. Warm the carved birds slowly in the sauce without boiling.

  2. Before serving, add the juice of ½ lemon and serve hot with fried sippets around the dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lemon + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Shallot + port winetop 9% of all pairs
    Smell alikemoderate
    Cooked together380 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wild fowl
Provides the main meat, which is gently warmed in the sauce so it stays tender.
Brown roux or browned flour
Thickens the broth so the sauce clings to the carved meat.
Port wine
Adds depth and sweetness to the sauce while the wine's acidity balances the rich broth.
Broth or gravy
Forms the liquid base that carries the flavour of the skin and trimmings.

The step that matters

Warm the carved birds slowly without boiling. Boiling toughens and dries the meat's proteins, making the birds stringy. Gentle heat keeps the meat moist and tender in the sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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