Salmis, Plain

Ingredients

• a cold-dressed pheasant or a couple of partridges
• a sliced onion
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• six or eight peppercorns
• a pint of stock
• a spoonful of brown thickening

Method

1. 1

   Divide the bird into joints and place in a saucepan.

2. 2

   In another saucepan, combine bones, onion, parsley, thyme, bay-leaf, peppercorns, sherry, and stock.

3. 3

   Boil for 2 minutes, add thickening, and simmer until smooth.

4. 4

   Strain over the bird, heat gently, and serve with fried sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1654. The excerpt below is the record exactly as published.

Salmis, Plain.— Take a cold-dressed phea- sant or a couple of partridges from which little of the flesh has been cut. Divide it into neat joints free from skin, and lay these side by side in a saucepan. Put into another saucepan the well-bruised bones and trimmings of the bird, a sliced onion, a bunch of parsley, a sprig of thyme, a bay-leaf, six or eight peppercorns, a glassful of sherry, and an inch of lemon-rind. Boil for two minutes, then add a pint of stock and a spoonful of brown thickening

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