A Salmi of Moor Fowl, Pheasants, or Partridges


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    • Difficulty


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By Eliza Acton

Published 1845

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This is an excellent mode of serving the remains of roasted game, but when a superlative salmi is desired, the birds must be scarcely more then half roasted for it. In either case carve them very neatly, and strip every particle of skin and fat from the legs, wings,