Partridges, Salmi of, Cold.— Roast a
brace of young partridges ; cut them into
neat joints, and lay them on a dish. Prepare
the sauce according to the directions given in
the last recipe. When it is sufficiently reduced,
strain it, and dissolve in it a quarter of an
ounce of gelatine, which has been soaked for
half an hour in as much cold water as would
cover it. Cover the joints of the partridges
with the sauce, let it stiffen upon them, and
then arrange them, pUed high in a dish, and
garnish with the savoury jeUy, cut into rough
pieces. Time, an hour and a half to simmer
the sauce. Probable cost, 5s. Sufficient for
half a dozen persons.
Partridges, Soup of.— Roast a brace of
I)artridges before a brisk fire, so that they may
brown quickly outside without losing their
juice. Take them down when they are half
dressed, cut off the breasts, and break up and
bruise the bodies of the birds. Melt two
ounces of fresh butter in a saucepan ; slice
into it two young carrots and four or five
sticks of celery, and add two ounces of un-
dressed lean ham, an onion, stuck with four
cloves, half a blade of mace, two shallots, a
bay -leaf, four or five bunches of parslej', and a
small sprig of thyme✪ Partridge Soup. .Stir these over a gentle
fire until the sides of the saucepan acquire a
reddish-brown tinge, then add the bodies of the
birds, and, gradually, two quarts of good stock
and six ounces of brown thickening. Let the
soup boil, remove the fat and the scum, and
press it through a fine sieve. Put it again into
the saucepan with the breasts of the birds, cut
into small neat pieces, add a glassful of sherry,
and a little salt and cayenne, if required ; let
the soup get thoroughly hot, without boiling,
and serve immediately. ' A very nice soup may
be made from grouse and partridge together ;
or even from the remains of a cold roast
grouse, stewed down with the partridges.
Time, two hours and a half. Probable cost,
2s. 6d. per quart. Sufficient for half a dozen
persons.
Partridges, Soup of (another way).—
When partridges are too old to be satisfactorily
cooked in any other way, they may be made into
soup, but it must be understood that the soup
will not be so good as if it were made from young
birds. Skin the partridges and cut them into
joints. Slice two large onions, and fry them
in butter until lightly browned. Put them
into a saucepan with three ounces of un-
di-essed lean ham and four or five sticks of
celery, and poiu- over them two quarts of good
stock. Bring the soup to a boil, skim care-
fully, then di-aw it to the side of the fire, and let
it simmer gently for an hour. At the end of
that time put into it a tea-spoonful of salt and
half a tea-spoonful of peppercorns✪ Partridges, Soup of (another way), and stew
another hour. Strain the soup, pick the meat
from the birds, and pound it in a mortar to a
smooth paste, and with it its bulk in bread,
which has been soaked in stock and pressed
very dry. Mix this gradually with the soup,
pass it again through a sieve, put it into a
saucepan, bring it to the point of boiling, and
serve immediately. Probable cost, Is. lOd. per
quart. Sufficient for half a dozen persons.
Page 1101 · 5 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, Cold.— Roast a brace of young partridges ; cut them into neat joints, and lay them on a dish. Prepare the sauce according to the directions given in the last recipe. When it is sufficiently reduced, strain it, and dissolve in it a quarter of an ounce of gelatine, which has been soaked for half an hour in as much cold water as would cover it. Cover the joints of the partridges with the sauce, let it stiffen upon them, and then arrange them, piled high in a dish, and garnish with the savoury jeUy, cut into rough pieces. Time, an hour and a half to simmer the sauce. Probable cost, 5s. Sufficient for half a dozen persons.
Partridges, Soup of.— Roast a brace of partridges before a brisk fire, so that they may brown quickly outside without losing their juice. Take them down when they are half dressed, cut off the breasts, and break up and bruise the bodies of the birds. Melt two ounces of fresh butter in a saucepan ; slice into it two young carrots and four or five sticks of celery, and add two ounces of undressed lean ham, an onion, stuck with four cloves, half a blade of mace, two shallots, a bay-leaf, four or five bunches of parsley, and a small sprig of thyme. Stir these over a gentle fire until the sides of the saucepan acquire a reddish-brown tinge, then add the bodies of the birds, and, gradually, two quarts of good stock and six ounces of brown thickening. Let the soup boil, remove the fat and the scum, and press it through a fine sieve. Put it again into the saucepan with the breasts of the birds, cut into small neat pieces, add a glassful of sherry, and a little salt and cayenne, if required ; let the soup get thoroughly hot, without boiling, and serve immediately. ' A very nice soup may be made from grouse and partridge together ; or even from the remains of a cold roast grouse, stewed down with the partridges. Time, two hours and a half. Probable cost, 2s. 6d. per quart. Sufficient for half a dozen persons.
Partridges, Soup of (another way).— When partridges are too old to be satisfactorily cooked in any other way, they may be made into
soup, but it must be understood that the soup will not be so good as if it were made from young birds. Skin the partridges and cut them into joints. Slice two large onions, and fry them in butter until lightly browned. Put them into a saucepan with three ounces of undressed lean ham and four or five sticks of celery, and pour over them two quarts of good stock. Bring the soup to a boil, skim carefully, then draw it to the side of the fire, and let it simmer gently for an hour. At the end of that time put into it a tea-spoonful of salt and half a tea-spoonful of peppercorns, and stew another hour. Strain the soup, pick the meat from the birds, and pound it in a mortar to a smooth paste, and with it its bulk in bread, which has been soaked in stock and pressed very dry. Mix this gradually with the soup, pass it again through a sieve, put it into a saucepan, bring it to the point of boiling, and serve immediately. Probable cost, Is. lOd. per quart. Sufficient for half a dozen persons.
Records on this page
Partridge SoupSalmi of Partridges, ColdPartridges, Soup ofPartridges, StewedPartridges, Soup of (another way)