Salmi de Perdrix, or Hashed Partridges
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Archive recipe
A historic Victorian British dish of young partridges, shalots, lean ham, carrot and mushrooms. Adapted from Salmi de Perdrix, or Hashed Partridges, from The Book of Household Management (1861).
Adapted from Salmi de Perdrix, or Hashed Partridges, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/salmi-de-perdrix-or-hashed-partridges.md.
The dish
4 of 11 items checked
www.gutenberg.org
4 of 11 items checked · 5 aisles
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
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)