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
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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✪ Salmi of Partridges (another way), a little salt, and half a blade
of mace, and simmer the gravy very gently
until it is considerably reduced. Strain it, and
let it boil up again ; then put in the pieces of
partridge, and when they are quite hot, serve
on a hot dish, with the gravy poured over
them. If liked, the livers of the birds may be
pounded, and mixed with the sauce. Garnish
with toasted sippets. Time, an hour and a
half to simmer the gravy. Probable cost, Is.,
exclusive of the partridge. Sufficient for two
or three persons.
Page 1100 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Partridges, Salmi of (a la Fran^aise).— Roast a brace of well-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 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, a small sprig of thyme, and four ounces of undressed 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, very 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 immediately. Garnish the dish with toasted sippets. When mushrooms cannot be obtained, their place may be 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 the salmi they ought to be under-dressed, and they should not be cut up until they are quite cold. A very good salmi, however, 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 remainder, 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, a little salt, and half a blade of mace, and simmer the gravy very gently until it is considerably reduced. Strain it, and let it boil up again ; then put in the pieces of partridge, and when they are quite hot, serve on a hot dish, with the gravy poured over them. If liked, the livers of the birds may be pounded, and mixed with the sauce. Garnish with toasted sippets. Time, an hour and a half to simmer the gravy. Probable cost, Is., exclusive of the partridge. Sufficient for two or three persons.
Records on this page
Salmi of Partridges (another way)Salmi of Partridges (a la Francaise)Partridge Soup