Cut cold roast partridges, grouse, or quails into
joints, and lay aside while you prepare the gravy. This
is made of the bones, trimmings, skin, and general
odds and ends, after you have selected the neatest
pieces of the birds. Put these scraps into a saucepan,
with one small onion minced and a bunch of sweet
herbs ; pour in a pint of water, and whatever gravy
you may have, and stew, closely covered, for nearly
an hour. A few bits of fat pork should be added if
you have no gravy. Skim and strain, return to the
fire, and add a little brown sherry and lemon-juice ;
thicken with brown flour if necessary✪ Salmis of Game ; boil up, and
pour over the reserved meat, which should be put into
another saucepan. Warm until all is smoking hot,
but do not let it boil. Arrange the pieces of bird in
a symmetrical heap upon a dish, and pour the gravy
over them.
Salmis of Partridge or Woodcock No. 2.
It is necessary that game used for salmis should
not be high. Three birds are required for a dish.
Truss the birds as for roasting, and sautes in butter
in a stewpan. Let them become half cold, and then
cut off the wings and legs from the carcass, and
separate the breast ; trim each piece and remove the
skin. Take the carcasses, trimmings, and some fat
bacon, and prepare a little strong gravy to mix with
ordinary brown sauce. Fry the livers in butter ; pound
and mix with the sauce ; warm, skim, and pass
QUAILS. 233
through a sieve. Warm the joints of bird in the
sauce, and dress them on the dish : the six legs form
the base, the six wings are placed on the legs, and
the three breasts at the top. Garnish with fried
croutons, truffles, and mushrooms✪ Salmis of Partridge or Woodcock No. 2.
Quails.
Each quail must be covered with vine leaves and
a thin slice of fat bacon, so that only the ends of the
BARDED QUAH.S.
legs may be exposed to the free action of the fire
whilst roasting. Place them on a skewer with toast
underneath to catch the gravy. Serve very hot, with
the toast.
Compote of Quails.
Truss the quails with their legs inside ; saiitez
them in butter for a minute or two, then put them in
a stewpan with a sweetbread cut in slices, a slice of
ham, button mushrooms and truffles cut in dice, a
bunch of sweet herbs, some rich stock into which a
glass of Chablis has been stirred, and some baked
flour✪ Compote of Quails. Simmer till the quails are done ; take them
out and keep warm whilst you remove the ham and
234 GAME.
herbs from the sauce ; add a squeeze of lemon, and
reduce it to the proper consistency. Serve in a hash
or deep dish with croutons round.
Salmis of Snipe or Woodcock.
Surround the breast and back with sHces of bacon
and par-roast the birds. Let them cool ; strip off the
bacon and the skin. Trim, and divide into two or
four pieces. Prepare a fumet of game sauce✪ Salmis of Snipe or Woodcock.
The pieces of woodcock or snipe are to be
warmed — not boiled — in good stock. They are to be
neatly arranged on the dish surrounded with the
game sauce and garnished with croutons.
Game intended for salmis must be fresh, and if
any part is tainted by the shot, it must be cut out.
The trail of a fresh woodcock can be mixed with the
sauce in making.
Wild Duck, Teal, Widgeon.
Page 97 · 4 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut cold roast partridges, grouse, or quails into joints, and lay aside while you prepare the gravy. This is made of the bones, trimmings, skin, and general odds and ends, after you have selected the neatest pieces of the birds. Put these scraps into a saucepan, with one small onion minced and a bunch of sweet herbs ; pour in a pint of water, and whatever gravy you may have, and stew, closely covered, for nearly an hour. A few bits of fat pork should be added if you have no gravy. Skim and strain, return to the fire, and add a little brown sherry and lemon-juice ; thicken with brown flour if necessary ; boil up, and pour over the reserved meat, which should be put into another saucepan. Warm until all is smoking hot, but do not let it boil. Arrange the pieces of bird in a symmetrical heap upon a dish, and pour the gravy over them.
Salmis of Partridge or Woodcock No. 2.
It is necessary that game used for salmis should not be high. Three birds are required for a dish.
Truss the birds as for roasting, and sautes in butter in a stewpan. Let them become half cold, and then cut off the wings and legs from the carcass, and separate the breast ; trim each piece and remove the skin. Take the carcasses, trimmings, and some fat bacon, and prepare a little strong gravy to mix with ordinary brown sauce. Fry the livers in butter ; pound and mix with the sauce ; warm, skim, and pass
QUAILS. 233
through a sieve. Warm the joints of bird in the sauce, and dress them on the dish : the six legs form the base, the six wings are placed on the legs, and the three breasts at the top. Garnish with fried croutons, truffles, and mushrooms.
Quails.
Each quail must be covered with vine leaves and a thin slice of fat bacon, so that only the ends of the
[illustration: BARDED QUAILS].
legs may be exposed to the free action of the fire whilst roasting. Place them on a skewer with toast underneath to catch the gravy. Serve very hot, with the toast.
Compote of Quails.
Truss the quails with their legs inside ; saiitez them in butter for a minute or two, then put them in a stewpan with a sweetbread cut in slices, a slice of ham, button mushrooms and truffles cut in dice, a bunch of sweet herbs, some rich stock into which a glass of Chablis has been stirred, and some baked flour. Simmer till the quails are done ; take them out and keep warm whilst you remove the ham and
herbs from the sauce ; add a squeeze of lemon, and reduce it to the proper consistency. Serve in a hash or deep dish with croutons round.
Salmis of Snipe or Woodcock.
Surround the breast and back with sHces of bacon and par-roast the birds. Let them cool ; strip off the bacon and the skin. Trim, and divide into two or four pieces. Prepare a fumet of game sauce.
The pieces of woodcock or snipe are to be warmed — not boiled — in good stock. They are to be neatly arranged on the dish surrounded with the game sauce and garnished with croutons.
Game intended for salmis must be fresh, and if any part is tainted by the shot, it must be cut out. The trail of a fresh woodcock can be mixed with the sauce in making.
Wild Duck, Teal, Widgeon.
Records on this page
Salmis of GameSalmis of Partridge or Woodcock No. 2Compote of QuailsSalmis of Snipe or Woodcock