Recipes > Meat > Salmi of Teal

Salmi of Teal


  • 3 ounces of butter
  • 1 good spoonful of flour
  • 1 gill of good stock
  • 1 gill of red wine
  • 2 whole shalots
  • 1 full bouquet
  • pepper
  • salt
  • lemon juice


Put in a stewpan the butter and flour, let them melt together, stirring till it becomes a nice brown; add by degrees the stock and red wine, shalots (taken out after), bouquet, pepper, and a little salt; put in the body and bones of the bird, from which you have previously detached 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.


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Dressed Game and Poultry la Mode (1888).

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