Strictly speaking, a salmi differs from warmed-over duck or game, because the birds are only supposed to be half cooked on purpose for it,

But, as a matter of fact, an excellent salmi can be prepared from birds that have already done duty for dinner, provided they were not overcooked and the sauce made very rich.

Cut up the cold bird into neat joints, take away all skin and gristle, take all bones that are bare of meat, bruise them well; lay the meat in a saucepan and put it aside; lay the bones, skin and trimmings with any gravy in another saucepan, into which put a small carrot, an onion, a teaspoonful of salt, quarter one of pepper, two sprigs of parsley, a clove, a blade of mace, a bay leaf, a saltspoonful of thyme, an ounce of butter. The carrot and onion must be cut very fine. Let all these fry in the butter till they are all colored light brown, then put in half a pint of broth or water and a gill of wine, red or white, with one lump of sugar. Let all stew, well covered, till reduced to one-half; then make half a pint of brown sauce (see recipe), if you have none ready; put it to the bones and vegetables, let them stew another half hour. Then strain, taste if seasoned enough, and pour into the saucepan with the meat. Leave them a quarter of an hour to come back to boiling point, but not to boil. Dish the bird, let the sauce boil fast to reduce it, skimming it well. When there is only enough to serve with the meat pour it over it; serve with fried sippets round the dish, on each of which may be a stoned olive, or half a spoonful of red currant jelly if approved.