Partridge Soup

Ingredients

• two ounces of fresh butter
• two young carrots
• four or five sticks of celery
• two ounces of undressed lean ham
• an onion, stuck with four cloves
• half a blade of mace
• two shallots
• a bay-leaf
• four or five bunches of parsley
• a small sprig of thyme

Method

1. 1

   Roast a brace of partridges before a brisk fire until browned outside without losing juice.

2. 2

   Take down when half dressed, cut off breasts, and bruise bodies.

3. 3

   Melt butter in a saucepan, slice in carrots and celery, add ham, onion, mace, shallots, bay-leaf, parsley, and thyme.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1100. The excerpt below is the record exactly as published.

partridges. Sufficient for half a dozen persons. Partridges, Salmi of (another way).— When the partridges are roasted expressly for tlie salmi they ought to be under-dressed, and they should not be cut up until they are quite cold. A very good salmi, how- ever, may be made of the remains of cold partridge. Cut the birds into neat joints, PAR (512 ) PAS carefully remove the skin, fat, and sinew, and put the good pieces aside. Bruise the re- mainder, and put it, with the skin, bones, and trimmings, into a saucepan. Add two shallots, a bay-leaf, three or four sprigs of parsley, and an ounce of fresh butter, and stir these about over a gentle fire until they are lightly browned. Sprinkle over them a table-spoonful of flour, and pour in three-quarters of a pint of veal stock and a glassful of sherry ; put in half a dozen peppercorns, a little salt, and half a blade of mace, and simmer the gravy very gently until it is considerably reduced. Strain it, and let it boil up again ; then put in the pieces of partridge, and when they are quite hot, serve on a hot dish, with the gravy poured over them. If liked, the livers of the birds may be pounded, and mixed with the sauce. Garnish with toasted sippets. Time, an hour and a half to simmer the gravy. Probable cost, Is., exclusive of the partridge. Sufficient for two or three persons. Partridges, Salmi of, Cold.— Roast a brace of young partridges ; cut them into neat joints, and lay them on a dish. Prepare the sauce according to the directions given in the last recipe. When it is sufficiently reduced, strain it, and dissolve in it a quarter of an ounce of gelatine, which has been soaked for half an hour in as much cold water as would cover it. Cover the joints of the partridges with the sauce, let it stiffen upon them, and then arrange them, pUed high in a dish, and garnish with the savoury jeUy, cut into rough pieces. Time, an hour and a half to simmer the sauce. Probable cost, 5s. Sufficient for half a dozen persons. Partridges, Soup of.— Roast a brace of I)artridges before a brisk fire, so that they may brown quickly outside without losing their juice. Take them down when they are half dressed, cut off the breasts, and break up and bruise the bodies of the birds. Melt two ounces of fresh butter in a saucepan ; slice into it two young carrots and four or five sticks of celery, and add two ounces of un- dressed lean ham, an onion, stuck with four cloves, half a blade of mace, two shallots, a bay -leaf, four or five bunches of parslej', and a small sprig of thyme

Cook this with the app: pantry check, scaling, and the assistant.