Partridges in Jelly

Ingredients

• four partridges
• a carrot
• an onion
• a piece of celery
• sweet herbs
• a glass of Madeira
• a little red currant jelly
• lime peel

Method

1. 1

   Stew partridges in stock with carrot, onion, celery, herbs, and Madeira.

2. 2

   Cool, strain gravy, and pick meat.

3. 3

   Simmer skin and bones in gravy with jelly and lime peel, strain, and reduce to glaze.

4. 4

   Pound picked meat with glaze to make a paste.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 215. The excerpt below is the record exactly as published.

an onion, and with^'prawn's^' °^ '''^ ^"^^ °^^^®^ ^^ clarified suet. Simmer till the rice is soft, yet quite whole. Drain it, and pound it to a paste in a mortar with a table- spoonful of grated Parmesan, some butter, pepper and salt 384 MENU FOR A PARTY OF EIGHT. Stir into this the yolks of three eggs, and powder it with a little spiced pepper. Pass all through the sieve, and pat it to a paste on your pastry slab, about one and a half inch thick. When quite cold, cut it into cylinders two inches long, and an inch and a half in diameter ; e^g and bread-crumb them, fry them, a golden yellow in butter, and let them get cold ; then cut off one end, and scoop out the interior of each cylinder ; fill it with a rich prawn salpicon well diluted with veloitte sauce : fix the end on again with white of egg. Heat in the oven and serve upon a napkin. N.B. — A casserole is literally a sauce, or stew-pan ; the term was originally given to cases made of rice or potato which were moulded on that pattern. 4. — Roast six pigeons early in the day ; pick the meat from them, save the livers, and throw olivet" *"'"'^"""''^' all the bones into a small sauce-pan with some lean bacon, as much stock as you can spare (to the extent of half filling the sauce- pan) some whole pepper, a sliced carrot, a bunch of pars- ley, and a clove of garlic, a muslin bag containing some mixed .sweet herbs, and any scraps of raw meat you may have lying idle. With this make a strong gravy, by simmer- ing it slowly until almost half wasted : now strain the liquor from the various ingredients, and set it to get cool, ^leanwhile, stone a couple of dozen French olives, and par- boil them, skim the fat that may have risen on the top of your sauce, and then add the olives chopped into dice. Let the sauce rest awhile. The meat of the pigeons should now be thoroughly pounded with half its bulk of bread-crumb, to a paste, the livers incorporated with it, and some fat bacon ; when you have worked this quite smooth, pass it through the sieve, season it with pepper and salt, and then fill six little buttered moulds with it, here and there slipping in a slice of truffle, and some pieces of MENU FOR A PARTY OF EIGHT. 385 mushroom. Having your moulds tlius packed, you can set them in the hain-marie, and steam them gently till they are done ; turn them out, and serve with the olive sauce previously described, thickened, and brought to the boil at the last moment. 5. — Remove the bone from a leg of mutton, fill its place with turkey stuffing, and tie the meat Braised leg of mut- • ^^^^ shape, set it in a stewing-pan with tou with vegetables. ^ ^ '^ ^ as much broth (made from the bone you cut out) as will half cover it : throw in a liqueur-glass of brandy, a couple of sliced onions, a carrot cut up, a bunch of mixed sweet herbs, or two dessert-spoonfuls of dried herbs, some whole peppers, a bunch of parsley, a clove of garlic, and one glass of port : set the pan on the fire, with some live coals on the lid as well : let this stew till done, very slowly, keeping it from absolutely boiling point, and when it is ready, strain off the sauce in which it has been cooked, thicken it, stirring in a table-spoonful of red currant jelly, half one of anchovy vinegar, and a glass of port : serve the mutton garnished with balls of turkey forcemeat (page 109) fried in butter, and pour the rich brown gravy round it. Let haricots verts and mashed potato accompany this dish. 6. — Gently stew four partridges in stock with a carrot, an , . „ onion, a piece of celery, sweet herbs, Partridges in jelly. -, i i: ^,t j - ^ri. j and a glass oi Madeira. When done, set the birds to get cold and strain the gravy in which they were done. Now cut off the fillets of the partridges, and pick all the other meat from the bones as well. The fillets should be put aside. Simmer the skin, bones (pounded), and scraps, in the gravy again with a little red currant jelly and lime peel

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