Recipes > Meat > Salmis of Widgeon

Salmis of Widgeon


  • 2 widgeon
  • brown stock
  • minced shalots
  • pepper
  • salt
  • 1 glass of port wine
  • 1/2 teaspoonful of Clarence's cayenne sauce
  • 1 squeeze of orange
  • 1 ounce of butter
  • flour


Take the widgeon that have been cooked, cut them up into neat pieces, break up the bones and put them into brown stock with some minced shalots, pepper and salt, and let them simmer very slowly for half an hour, then add the port wine, cayenne sauce, and orange. Let it all boil up for about a quarter of an hour, and add the butter into which a little flour has been rubbed; let it thicken, then strain, pour the gravy over the cold pieces of bird, and bring slowly to the boil and serve with fried sippets. Some button mushrooms added to the gravy are a great improvement. Widgeon may be cooked in as many ways as teal, using the same recipes, substituting widgeon for teal.


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Dressed Game and Poultry la Mode (1888).

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