Salmi of Partridges (another way)

Ingredients

• two shallots
• a bay-leaf
• three or four sprigs of parsley
• an ounce of fresh butter
• a table-spoonful of flour
• three-quarters of a pint of veal stock
• a glassful of sherry
• half a dozen peppercorns
• a little salt
• half a blade of mace

Method

1. 1

   Cut roasted partridges into neat joints, remove skin, fat, and sinew.

2. 2

   Bruise the remainder and put it with skin, bones, and trimmings into a saucepan.

3. 3

   Add shallots, bay-leaf, parsley, and butter, stirring until lightly browned.

4. 4

   Sprinkle with flour, pour in veal stock and sherry, add peppercorns, salt, and mace.

5. 5

   Simmer until reduced, strain, boil again, add partridge pieces, and serve hot with gravy poured over.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1099. The excerpt below is the record exactly as published.

a little salt and cayenne, with a table-spoonful of minced parsley, and a table- spoonful of mixrcd herbs, composed of equal portions of tairagon, chervil, and chives. Add a table-spooni'ul of good veal stock, three dessert- spoonfuls of tarragon vinegar, and a quaiter of a pint of salad-oil. Let the partridges he in this marinade for two hours. W^ash and drj- thoroughly three fresh lettuces, shred theui finely, and lay them on a dish. Drain the pieces of partridge, and put them on the lettuce, ornament the dish with dried capers, parsley, gherldns, hard-boiled eggs, anchovies, aspic jelly, or anything else that is pre- ferred, and just before the salad is sent to table poui- the seasoned mixture, in which the pieces were soaked, over it. Time to roaet the partridges, about haK an hour. Probable cost of partridges, 3s. per brace. Partridges, Salmi of (a la Chasseur).— Take cold roast partridge — if under-di-essed so much the better — cut into neat joints, remove' the skin, fat, and sinew, and lay the pieces in a saucepan with four table-spoonfuls of salad-oil, six table-spoonfuls of claret, the grated rind and strained juice of a large fresh lemon, and a little salt, pepper, and cayenne. Simmer gently for a few minutes until the salmi is hot throughout, then serve it immediately. Gar- nish with fried sippets. Probable cost, 2s. 6d. Sufiicient for two persons. Partridges, Salmi of (a la Fran^aise).— Roast a brace of weU-hung young partridges, baste them liberally, and take them down when they are only three-parts cooked. Let them get cold ; then cut them into neat joints, remove the skin, fat, and sinew, and put the good parts aside, being careful to cover them, and keep them in a cool place to prevent their becoming hard. Melt 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, cut into small pieces. Stir these over a gentle fire until they are lightly browned, sprinkle over them a table-spoonful of flour, let it brown slightly, and then stir in, ^'ery gradually, a pint of good veal gravy and a glassful of sherry. Add the bones and trimming-s of the birds, and boil the sauce gently until it is considerably reduced ; then strain it, let it boil up once more, put in the pieces of partiidge, and when they are quite hot, dish the salmi, and serve imme- diately. Garnish the dish with toasted sippets. When mushrooms cannot be obtained, their place may bo supplied by a table-spoonful of mushroom ketchup. Time, an hour and a half to simmer the sauce. Probable cost. Is. 6d., exclusive of the partridges. Sufficient for half a dozen persons. Partridges, Salmi of (another way).— When the partridges are roasted expressly for tlie salmi they ought to be under-dressed, and they should not be cut up until they are quite cold. A very good salmi, how- ever, may be made of the remains of cold partridge. Cut the birds into neat joints, PAR (512 ) PAS carefully remove the skin, fat, and sinew, and put the good pieces aside. Bruise the re- mainder, and put it, with the skin, bones, and trimmings, into a saucepan. Add two shallots, a bay-leaf, three or four sprigs of parsley, and an ounce of fresh butter, and stir these about over a gentle fire until they are lightly browned. Sprinkle over them a table-spoonful of flour, and pour in three-quarters of a pint of veal stock and a glassful of sherry ; put in half a dozen peppercorns

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