Recipe: Salmi of Teal

Put in a stewpan three ounces of butter and one good spoonful of flour, let them melt together, stirring till it becomes a nice brown; add by degrees a gill of good stock and as much red wine, two whole shalots (taken out after), a full bouquet, pepper, and a little salt; put in the body and bones of the bird, from which you have previously detached[Pg 70] the limbs and meat. Let all boil slowly for half an hour, pass all through colander, and put gravy alone back in stewpan on the fire, and just when on the point of boiling put in the pieces of teal and take the stewpan off the fire; add a little lemon juice, put the lid on, and leave it on the hob for half an hour.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)