Partridges, Soup of

Ingredients

• two ounces of fresh butter
• two young carrots
• four or five sticks of celery
• two ounces of undressed lean ham
• an onion
• four cloves
• half a blade of mace
• two shallots
• a bay-leaf
• four or five bunches of parsley
• a small sprig of thyme
• two quarts of good stock
• six ounces of brown thickening
• a glassful of sherry
• a little salt
• a little cayenne

Method

1. 1

   Melt butter in a saucepan, add sliced carrots, celery, ham, onion with cloves, mace, shallots, bay leaf, parsley, and thyme.

2. 2

   Stir until browned, then add bird bodies, stock, and thickening.

3. 3

   Boil, remove fat, sieve, return to saucepan with bird breasts, sherry, salt, and cayenne.

4. 4

   Heat without boiling and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1101. The excerpt below is the record exactly as published.

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. .Stir these over a gentle fire until the sides of the saucepan acquire a reddish-brown tinge, then add the bodies of the birds, and, gradually, two quarts of good stock and six ounces of brown thickening. Let the soup boil, remove the fat and the scum, and press it through a fine sieve. Put it again into the saucepan with the breasts of the birds, cut into small neat pieces, add a glassful of sherry, and a little salt and cayenne, if required ; let the soup get thoroughly hot, without boiling, and serve immediately. ' A very nice soup may be made from grouse and partridge together ; or even from the remains of a cold roast grouse, stewed down with the partridges. Time, two hours and a half. Probable cost, 2s. 6d. per quart. Sufficient for half a dozen persons. Partridges, Soup of (another way).— When partridges are too old to be satisfactorily cooked in any other way, they may be made into soup, but it must be understood that the soup will not be so good as if it were made from young birds. Skin the partridges and cut them into joints. Slice two large onions, and fry them in butter until lightly browned. Put them into a saucepan with three ounces of un- di-essed lean ham and four or five sticks of celery, and poiu- over them two quarts of good stock. Bring the soup to a boil, skim care- fully, then di-aw it to the side of the fire, and let it simmer gently for an hour. At the end of that time put into it a tea-spoonful of salt and half a tea-spoonful of peppercorns, and stew another hour. Strain the soup, pick the meat from the birds, and pound it in a mortar to a smooth paste, and with it its bulk in bread, which has been soaked in stock and pressed very dry. Mix this gradually with the soup, pass it again through a sieve, put it into a saucepan, bring it to the point of boiling, and serve immediately. Probable cost, Is. lOd. per quart. Sufficient for half a dozen persons. Partridges, Stewed.— Truss a brace of partridges as if for boiling, put them into a stewpan, cover with boiling stock or water, and put with them two onions, two carrots, a bunch of sweet herbs, haK a blade of mace, and a little salt and cayenne. Simmer gentlj- until they are tender, then take out a pint of the liquid in which they were stewed, and make with it some celerj-, onion, or Loubise sauce. Serve the birds as hot as possible, with the puree poured over them. Time, about thirty minutes to stew the part- ridges. Probable cost, 4s. Sufficient for five or six persons. Partridges StuSed with Mushrooms. — Take a pint of small mushrooms, and clean them by rubbing the tops with a piece of flannel and a little salt ; rinse in a little cold water, lift them out quickly, and spread them on a clean cloth to dry. Dissolve two ounces of fresh butter

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