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Salmis of Partridge or Woodcock No. 2
From Cookery and housekeeping, 1882
Serves 6
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
15Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories15 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol9.6 mg
Sodium7.1 mg
Potassium34 mg
Calcium0.4 mg
Iron0.6 mg
Magnesium2.8 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0.8 mg
Vitamin A2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.1 mcg
Water9.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 97. The excerpt below is the record exactly as published.
Salmis of Partridge or Woodcock No. 2. It is necessary that game used for salmis should not be high. Three birds are required for a dish. Truss the birds as for roasting, and sautes in butter in a stewpan. Let them become half cold, and then cut off the wings and legs from the carcass, and separate the breast ; trim each piece and remove the skin. Take the carcasses, trimmings, and some fat bacon, and prepare a little strong gravy to mix with ordinary brown sauce. Fry the livers in butter ; pound and mix with the sauce ; warm, skim, and pass QUAILS. 233 through a sieve. Warm the joints of bird in the sauce, and dress them on the dish : the six legs form the base, the six wings are placed on the legs, and the three breasts at the top. Garnish with fried croutons, truffles, and mushrooms
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