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A Salmi, or Hash of Wild Fow'l

A hash of wild fowl cooked with port wine, lemon juice, cayenne pepper, and a brown roux or flour thickened sauce.

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 of Wild Fow'l

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 flavored.

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

Finish and serve

  1. Add ½ cup port wine, lemon juice, and cayenne to taste.

  2. Warm the carved birds in the sauce without boiling.

  3. 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 warmed gently 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, sweetness and fruity richness to the sauce.
Lemon juice
Adds acidity that brightens the rich, savoury sauce.

The step that matters

Warm the carved birds in the sauce without boiling. Boiling toughens meat proteins and makes them dry and stringy. Gentle heat keeps the fowl tender and juicy while it absorbs the sauce's flavour.

“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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