Salme of Partridges

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 90 min Total: 90 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (17)

partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
a little jelly gravy, just to cover them
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
three or four slices of ham, free from all fat ↝ Ham [Cold cuts and cured meats]
one carrot, cut in dice ↝ Carrots, raw [Vegetables and Vegetable Products]
a dessert-spoonful of mushrooms, clear washed from vinegar if they are pickled ↝ Mushrooms, raw [Other vegetables and combinations]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a little parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a bit of butter, of the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
a glass and a half of white wine ↝ Wine, white [Wine]
the jelly in which the partridges were heated ↝ Jellies [Sweets]
as much more as will make up a pint of rich sauce
a little flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
the parings of the birds except the claws
one lump of sugar ↝ Sugar, NFS [Sugars and honey]
slices of bread cut oval, rather broad at one end ↝ Bread, vegetable [Yeast breads]

Instructions (17)

Cut up the partridges neatly into wings, legs, and breast; keep the backs and rumps apart to put into sauce.
Take off all the skin very clean, so that not a bit remains.
Pare them all round.
Put them in a stewpan, with a little jelly gravy, just to cover them.
Heat them thoroughly, taking care they do not burn.
Strain off the gravy, and leave the partridge in the pan away from the fire, covering the pan.
Take a large onion, three or four slices of ham, free from all fat, one carrot, cut in dice, a dessert-spoonful of mushrooms, clear washed from vinegar if they are pickled, two cloves, a little parsley and thyme, and a bit of butter, of the size of a walnut; fry these lightly.
Add a glass and a half of white wine, together with the jelly in which the partridges were heated, and as much more as will make up a pint of rich sauce, thickened with a little flour and butter.
Put in the parings of the birds except the claws.
Let them stew for an hour and a half on the corner of the stove.
Skim very clear.
Put in one lump of sugar, and strain the whole through a sieve.
Put the saucepan containing the partridges in boiling water, till thoroughly heated.
Lay the different parts of the birds neatly in a very hot dish.
Pour the sauce over them.
Have some slices of bread cut oval, rather broad at one end, neatly fried.
Lay them round the dish, and serve up.

Original Text

Salme of Partridges.

Cut up the partridges neatly into wings, legs, and breast; keep the backs and rumps apart to put into sauce; take off all[179] the skin very clean, so that not a bit remains; then pare them all round, put them in a stewpan, with a little jelly gravy, just to cover them; heat them thoroughly, taking care they do not burn; strain off the gravy, and leave the partridge in the pan away from the fire, covering the pan. Take a large onion, three or four slices of ham, free from all fat, one carrot, cut in dice, a dessert-spoonful of mushrooms, clear washed from vinegar if they are pickled, two cloves, a little parsley and thyme, and a bit of butter, of the size of a walnut; fry these lightly; add a glass and a half of white wine, together with the jelly in which the partridges were heated, and as much more as will make up a pint of rich sauce, thickened with a little flour and butter; put in the parings of the birds except the claws; let them stew for an hour and a half on the corner of the stove; skim very clear; put in one lump of sugar, and strain the whole through a sieve; put the saucepan containing the partridges in boiling water, till thoroughly heated; lay the different parts of the birds neatly in a very hot dish; pour the sauce over them; have some slices of bread cut oval, rather broad at one end, neatly fried; lay them round the dish, and serve up.

Notes

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