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A Salmi, or Hash of Wild Fowl

A hash of carved wild fowl simmered in port wine and broth, served with fried snippets.

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 Fowl

Ingredients

Directions

Prepare the sauce

  1. Boil the skin and trimmings in good broth or gravy with shallots until flavored.

  2. Strain, heat, and thicken the broth slightly with brown roux.

  3. Add ⅓ cup port wine, lemon juice, and cayenne to taste.

Prepare the fowl

  1. Carve the wild fowl neatly and strip off the skin.

  2. Mix port or claret with the gravy and season with cayenne.

  3. Add the juice of half a small lemon before serving.

Warm and serve

  1. Warm the carved fowl slowly in the sauce without boiling and serve hot.

  2. Place fried snippets around the dish and serve hot.

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 carved and gently warmed so it stays tender in the sauce.
Brown roux
Thickens the broth so it clings to the carved meat instead of running off.
Port wine
Adds sweetness and depth to the sauce, balancing the savory broth.
Shallots
Add a mild onion aroma that flavors the broth during boiling.

The step that matters

Warm the fowl without boiling. Boiling toughens cooked meat and can make its proteins contract and dry out. Gentle heat in the sauce keeps the fowl tender and moist.

“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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