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Salmi Of Game

(The Italian Cook Book)







(Uccelli in salmi)



Roast the game completely, seasoning with salt and pepper. If the game

be small birds, leave them whole, if big cut them in four parts. Remove

all the heads and grind them together with some pieces of birds, or some

whole little birds. Put in a saucepan one tablespoonful of butter one

half pound of bacon or ham cut into dice, brown stock or broth, one

tablespoonful each of chopped onion and carrot, one tablespoonful each

of salt, thyme and sage. Allow the sauce to simmer for half an hour

then rub it through a sieve and place in it the roasted game. Make it

boil until the cooking is completed and serve with toasted diamonds of

bread.











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