Recipes > Meat > Duck > Salmi of Duck or Game

Salmi of Duck or Game


  • game
  • 1 tablespoonful of butter
  • 1/2 pound of bacon or salt pork
  • 1 tablespoonful of chopped onion
  • 1 tablespoonful of chopped carrot
  • 12 peppercorns
  • 1 saltspoonful of salt
  • 1 saltspoonful of thyme
  • 1 saltspoonful of sage
  • 1 tablespoonful of flour
  • 2 cupfuls of stock
  • 1/4 cupful of Madeira


Cut the game into neat pieces; put them in the oven for five minutes to start the juices. Put in a saucepan the butter, bacon or salt pork cut into dice, onion, carrot, peppercorns, salt, thyme, sage, and any coarse pieces of the game. Cover with a greased paper and let cook to a glaze; then add the flour, and let it brown; then the stock; simmer for thirty minutes; strain; add the Madeira and the pieces of game; cover and let simmer another thirty minutes.

This dish needs long, slow cooking and careful watching. Garnish with croutons and truffles.

The truffles should be added to the salmi a few minutes before it is removed from the fire. If cooked game is used for the salmi, simmer for ten minutes only after the pieces are added to the sauce.


Print recipe/article only


The Century Cook Book (1901).

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