An underdone roast duck, pheasant, or grouse.
1 great spoonful of butter.
2 onions, sliced and fried in butter.
1 large cup strong gravy.
Parsley, marjoram and savory.
Pepper and salt.
A pinch of cloves, and same of nutmeg.
Cut your game into neat joints and slices, taking all the skin off. Put refuse bits, fat, skin, etc., into a saucepan with the gravy, the fried onions, herbs, spice, pepper and salt. Boil gently one hour; let it cool until the fat rises, when skim it off and strain the gravy. Return it to the saucepan, and, when it heats, stir into it the butter and thicken with browned flour. Boil up sharply for five minutes and put in the pieces of duck. After this, the salmi must not boil. Neglect of this rule ruins most of the so-called salmis one sees upon private as well as upon hotel tables. Set the saucepan in a vessel of boiling water, and heat it through, letting it stand thus ten minutes. Arrange the meat upon a hot dish, and pour the gravy over it. Garnish with triangles of fried bread, and serve a piece to each guest with the salmi.