Salmi of Partridge

Ingredients

• a brace of cold roast partridges
• two ounces of fresh butter
• a dozen small mushrooms
• a scraped carrot
• two sliced shallots
• half a blade of mace
• one small bay leaf
• a small handful of parsley leaves
• a sprig of thyme
• two cloves stuck into a medium-sized onion
• two ounces of lean ham

Method

1. 1

   Melt butter in a saucepan, add mushrooms, carrot, shallots, mace, bay leaf, parsley, thyme, onion, and ham.

2. 2

   Stir until browned.

3. 3

   Add flour, then gradually stir in brown stock, vinegar, and port.

4. 4

   Simmer until reduced, strain, and add partridge pieces.

5. 5

   Serve hot with toast.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 64. The excerpt below is the record exactly as published.

Salmi of Partridge. — Take a brace of cold roast partridges; cut into neat joints. Melt two ounces of fresh butter in a saucepan. Put into it a dozen small mushrooms, a scraped carrot, two sliced shallots, half a blade of mace, one small bay leaf, and a small hand¬ ful of parsley leaves, a sprig of thyme, two cloves stuck into a medium-sized onion, and two ounces of lean ham

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