Salmi of Partridge

Ingredients

• 4 partridges roasted without cream
• 1 pint water
• ½ teaspoonful Liebig's Meat Extract
• 1 pint strong brown 'Grundsauce'
• 1 oz. chopped onions
• 1 gill red wine
• 1 apple
• A little sugar
• Peppercorns
• Lemon juice

Method

1. 1

   Roast the partridges according to above recipe, allow them to cool, then remove the meat from the bones and cut up three-quarters of it into small dice.

2. 2

   Pound the rest in a mortar.

3. 3

   Chop up the bones and boil them for half an hour in a pint of water, with an apple, onions, a little sugar and peppercorns.

4. 4

   Strain through a sieve, stir in the Meat Extract and the breadcrumbs and add to the gravy in which the partridges have been roasted, mixed with the brown sauce.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 33. The excerpt below is the record exactly as published.

\ pint water. 2 pints red wine. 2 cloves. Lemon or orange peel. A pinch of potato flour. Sugar to taste. Cinnamon. Boil the spice a few minutes in the water, then strain off. Thicken the water with potato flour, add the wine and sweeten to taste. Weinsohaum-Sauce. For 6 Persons. Time of Preparation : \ hour. \ pint white wine. 3 oz. sugar. I tablespoonful lemon juice. 4 yolks of eggs. Put all the ingredients in a double milk saucepan, and whisk briskly until the sauce is thick and frothy. The sauce may be more easily prepared if, instead of 4 yolks, 3 yolks and 2 whites of ^^^s are taken. Kiraohen-Saaoe. (Cherry Sauce.) Stone the cherries, pound them in a mortar with a few of the kernels, boil for 15 minutes in a little water with some slices of lemon, and rub through a coarse sieve. Then boil up again, add sugar, ground cinnamon and cloves to taste, and stir in a little cornflour, mixed smoothly in cold water, to thicken the sauce well. The addition of a little rum is an improvement. WILD UND GEFLUGEL. (Game and Poultry. J RehFiicken. (Saddle of Venison.) jFar 6 toS Persons. Time of Preparation : 2 hours. I saddle venison. \ lb. butter. 3 oz. bacon. A little flour. \ pint sour cream. \ pint stock. Tablespoonful salt. Rub the saddle over with a damp cloth, skin it care- fully and lard it with the bacon cut into very thin strips. Put the joint into the baking tin, strew salt over it, pour over hot butter, and roast in a very hot oven, adding the stock gradually, and finally the cream, thickened with a little flour. When done, which will be in about 30 minutes, re- move the meat carefully in one piece from the bone, cut slantingly into slices, and then replace in former position on the bone for serving. Sehkeule. (Leg of Venison.) Prepare in the same way as saddle. A leg weighing 4^ lbs. takes | hour to roast. Rehblatt. (Shoulder of Venison.) Prepare in the same way as saddle. Allow \\ hour roasting time. 70 Wild und GeflUgel. Hirschsteaks mit Bargundepsauoe. (Venison Cutlets with Burgundy Sauce.) 3 lbs. venison cut from the leg. 2 to 3 tablespoonsful Madeira. 6 oz. butter. 2 oz. mushrooms. 2 juniper berries. \\ pint Burgundy sauce. A drop or two of lemon juice. Salt and pepper. Cut the meat up into slices, beat it a little, sprinkle with salt and pepper, roll in flour and fry in the butter for lo minutes. Make a Burgundy sauce {see recipe, page 62), add to it the mushrooms, juniper berries, Madeira and lemon juice, and serve with the venison cutlets. Ragout Yon Hirschfleisoh. (Venison Ragout.) 2\ lbs. cold roast venison. i{ pint brown '' Grundsauce. \ teaspoonful chopped onion. I ,. raspberry jelly. »> 9» I gill venison gravy. I gill red wine. Lemon juice. Cayenne. Cut the venison into slices or dice. Boil up all in* gradients with the gravy for 10 minutes and then put in 3ie venison to warm through before serving. Salt to taste. For the red wine may be substituted vinegar, a trifle lemon essence, a pickled cucumber (saure Gurke), and an apple. In either case, capers may be added. For 8 Persons. Hasenbrnten. (Roast Hare.) Time of Preparation : 2\ hours. \ pint water with \ teaspoonful Liebig's Meat Extract dis- solved in it. A trifle flour. 1 hare. 2 oz. bacon. \ pint cream. 2 oz. butter. Salt. Draw the hare, chop off the ribs and front legs.^ Wash it once in lukewarm water and several times in Game and Poultry. 71 told water. Then skin very carefully, remove all fat and lard very thoroughly with the bacon cut into strips. Place the hare in a baking tin, pour the butter, hot, over it and roast, basting continually and adding, alternately, the water with the Meat Extract and the cream thickened with a little flour. Allow about 45 minutes roasting time for a young hare. Carve before serving, then place together again in its original shape, pouring over it some of the gravy in which it has been cooked. Should the hare be somewhat old, lard it and then rub it well with the following mixture : 2 tablespoonsful fed wine, i tablespoonful lemon juice, i tablespoonful salad oil. Leave the hare soaking in this for two days and then roast as above, adding, in addition, this mixture in which it has lain. Hasen-Salmi. (Salmi of Hare.) For 8 Persons. Time of Preparation : 2 hours. 2 oz. browned flour. I quart water, 1 roast hare with its gravy. 2 oz. onions. Carrots. i* Turnips. .1 A little celery. \ Lemon peel and juice. ^ teaspoonful Meat Extract. A pinch of cayenne. A little sugar. Peppercorns. 2 oz. mushrooms. A gill red wine. Roast the hare according to last recipe. Remove the meat from the bones and cut it up into slices. Chop up the bones quite small and boil for an hour with onions, carrots, turnips, celery, lemon peel and peppercorns in a quart of water, till the broth is reduced to I pint in quantity. Brown the flour, mix it smoothly with a little cold water and boil it with this hare broth for 10 minutes. Strain through a sieve, stir in half a teaspoonful of Meat Extract, and add it to the gravy in which the hare has been roasted. 72 Wild und GeflUgeL Chop up the mushrooms finely (if fresh ones are used^ warm them through in a little butter), and add them to the gravy, with the red wine, flavouring with cayenne, lemon juice and a little sugar. Bring to the boil. The meat of the front legs should then be pounded in a mortar and added to this sauce, which must not be allowed to boil any longer. Place in it the slices of hare and serve. Garnish the dish with little crescents of pastry, baked a delicate brown. Gebratene Rebhuhner. (Roast Partridges.) For 6 Persons. Time of PreparaHi^flff\\o\xxs. 2 young partridges. 6 oz. butter. \ pint stock. Salt. \ pint sour cream. A little flour. 4 oz. bacon. Pluck, draw and singe the birds, wash in cold water, dry with a cloth and rub over with salt. Tie thin slices of bacon round them and place in the baking tin, in which the butter has first been browned. Roast for about I to I hour, basting continually, and adding alternately the stock (for which may be substituted Liebig's Meat Extract dissolved in water), and cream. i When done, take out, strain the gravy and serve with ^ them. The birds may be carved in the kitchen, the pieces being arranged in the centre of the dish and round them a border of macaroni with tomato puree, or little potato dumplings, first boiled and then fried. (See recipe : Kartofielklosse, page 22.) Rebhuhn-Potrafka. (Partridge Potrafka.) Prepare as Duck Potrafka {see recipe, page 82), allowing 3 partridges to 6 persons. An excellent dish. Game and Poultry. 73 Rebhahn-Salmi. (Salmi of Partridge.) For 6 Persons* Time of Preparation : 3 J hours. 4 partridges roasted without ] I pint water. cream. \ teaspoon ful Liebig's Meat \ pint strong brown " Grund- Extract. sauce." I oz. chopped onions. I gill red wine. I oz. German breadcrumbs I apple. (Schwarzbrot). A little sugar. Peppercorns. Lemon juice

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