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A salmi, or in French salmis, is a dish made by partly roasting a bird, particularly a game bird such as a grouse or partridge, and then slicing it up and stewing it in a rich sauce based on wine and the cooking juices. The word, which is generally assumed to be an abbreviation of salmagundi, is first recorded in English in William Verral's Complete System of Cookery (1759). It was quite a popular dish in Britain in Victorian times—Mrs Beeton gives a recipe for salmi of partridge, which she alternatively calls ‘hashed partridges’.

Subjects: Cookery, Food, and Drink.

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