Salmi de Perdrix, or Hashed Partridges

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 60 min
Yield
2.0 – 3.0 partridges
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Instructions (5)
  1. After the partridges are plucked and drawn, roast them rather underdone, and cover them with paper, as they should not be browned; cut them into joints, take off the skin from the wings, legs, and breasts; put these into a stewpan, cover them up, and set by until the gravy is ready.
  2. Cut a slice of ham into small pieces, and put them, with the carrots sliced, the shalots, mushrooms, herbs, cloves, and pepper, into a stewpan; fry them lightly in a little butter, pour in the stock, add the bones and trimming from the partridges, and simmer for 1/4 hour.
  3. Strain the gravy, let it cool, and skim off every particle of fat; put it to the legs, wings, and breasts, add a glass of sherry or Madeira and a small lump of sugar, let all gradually warm through by the side of the fire, and when on the point of boiling, serve, and garnish the dish with croûtons.
  4. The remains of roast partridge answer very well dressed in this way, although not so good as when the birds are in the first instance only half-roasted.
  5. This recipe is equally suitable for pheasants, moor-game, &c.; but care must be taken always to skin the joints.
Original Text
SALMI DE PERDRIX, or HASHED PARTRIDGES. 1038. INGREDIENTS.—3 young partridges, 3 shalots, a slice of lean ham, 1 carrot, 3 or 4 mushrooms, a bunch of savoury herbs, 2 cloves, 6 whole peppers, 3/4 pint of stock, 1 glass of sherry or Madeira, a small lump of sugar. Mode.—After the partridges are plucked and drawn, roast them rather underdone, and cover them with paper, as they should not be browned; cut them into joints, take off the skin from the wings, legs, and breasts; put these into a stewpan, cover them up, and set by until the gravy is ready. Cut a slice of ham into small pieces, and put them, with the carrots sliced, the shalots, mushrooms, herbs, cloves, and pepper, into a stewpan; fry them lightly in a little butter, pour in the stock, add the bones and trimming from the partridges, and simmer for 1/4 hour. Strain the gravy, let it cool, and skim off every particle of fat; put it to the legs, wings, and breasts, add a glass of sherry or Madeira and a small lump of sugar, let all gradually warm through by the side of the fire, and when on the point of boiling, serve, and garnish the dish with croûtons. The remains of roast partridge answer very well dressed in this way, although not so good as when the birds are in the first instance only half-roasted. This recipe is equally suitable for pheasants, moor-game, &c.; but care must be taken always to skin the joints. Time.—Altogether 1 hour. Sufficient.—2 or 3 partridges for an entrée. Seasonable from the 1st of September to the beginning of February.
Notes
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