Salmi of Partridges (a la Francaise)

Ingredients

• three ounces of fresh butter
• a dozen small mushrooms
• a scraped carrot
• two sliced shallots
• half a blade of mace
• a bay-leaf
• a handful of parsley-leaves
• a medium-sized onion, stuck with two cloves
• four ounces of undressed lean ham

Method

1. 1

   Roast a brace of well-hung young partridges, baste liberally, and take down when three-parts cooked.

2. 2

   Let cool, cut into neat joints, and remove skin, fat, and sinew.

3. 3

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

4. 4

   Stir until lightly browned, sprinkle with flour, let brown slightly, then gradually stir in veal gravy and sherry.

5. 5

   Add bones and trimmings of birds, boil until reduced, strain, boil again, add partridge pieces, and serve hot with toasted sippets.

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.

three ounces of fresh butter in a saucepan. Put with it a dozen small mush- I'ooms, a scraped .carrot, two sliced shallots, half a blade of mace, a bay-leaf, a handful of parsley-leaves, a medium-sized onion, stuck with two cloves, a small sprig of thyme, and four ounces of undi'cssed lean ham

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