A Salmi, or Hash of Wild Fowl
Ingredients
Directions
Carve the birds neatly and remove the skin.
Prepare the dish as you would for salmi of pheasants.
Mix port or claret with the gravy.
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.
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