Salmis of Partridge

Ingredients

• One partridge
• One eschalot
• A tablespoonful of flour
• Butter
• Parsley
• Thyme
• The juice of half a lemon
• Gravy

Method

1. 1

   Half roast the partridge, cut it up into neat joints, and skin them.

2. 2

   Put a bit of butter into a stewpan, with a small tablespoonful of flour, stir it over the fire, with a little gravy or stock, eschalot, a little parsley, thyme or bay leaf.

3. 3

   Boil it fast for half an hour, add the lemon juice, put in the partridge, and make it all hot together.

4. 4

   Dish up the partridge, strain the sauce over it, and garnish with sippets of fried bread.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 20. The excerpt below is the record exactly as published.

SALMIS OF PARTRIDGE Ingredients One partridge. One eschalot. Butter. Parsley and thyme. A tablespoonful of flour. The juice of half a lemon. Gravy

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