A SALMI, OR HASH OF WILD FOWL.
Carve the birds very neatly, strip off the skin, and proceed as for the salmi of pheasants (page [292]), but mix port or claret, instead of white wine, with the gravy, and give it a rather high seasoning of cayenne. Throw in the juice of half a small lemon before the salmi is served, place fried sippets round the dish, and send it to table as hot as possible.
For a common hash boil the skin and trimmings of the wild-fowl in some good broth, or gravy (with a couple of lightly fried eschalots or not, at choice), until their flavour is imparted to it; then strain, heat, and thicken it slightly, with a little brown roux, or browned flour; add a wineglassful of port wine, some lemon-juice, and cayenne; or sufficient of Christopher North’s sauce to flavour it well; warm the birds slowly in it, and serve them as soon as they are thoroughly hot, but without allowing them to boil.
[The following receipt having, from inadvertence, been omitted from the chapter to which it properly belongs—as the reader has already been informed—a place is given to it here.]