Required : Two or more grouse. Three ounces of ham. Two shallots or small onions. A bunch of parsley and herbs. One ounce of flour. Three cloves. Six peppercorns. Three-quarters of a pint of stock. Two teaspoonfuls of rowan or red-currant jelly. A little lemon-juice. A piece of glaze the size of a walnut. Salt and pepper. A few button mushrooms. (Sufficient for six to eight.)
Cut the birds into large joints, and pound the livers and hearts slightly. Cut the ham into dice, put it in a stewpan with the shallots, herbs, cloves, and peppercorns. Fry a pale brown. Then shake in the flour and fry that carefully also. Next add the stock, and stir until it boils. Then put in the grouse, lemon-juice, jelly, and glaze. Put on the lid, and let the contents simmer very gently for about half an hour.
Pile the joints up neatly on a hot dish, and strain the sauce over them. Garnish the dish, if possible, with button mushrooms and "neurons" - that is, fancy shapes stamped out of puff pastry and baked. These make a pretty finish. Cost, about 5s.
N.B. - If more convenient the salmi may be cooked in a casserole in the oven; and, if liked, can be served in the casserole, pinning a clean napkin round it.