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PARTRIDGES, SALMI OF (a la Chasseur)

Take cold roast partridge--if underdone so much the better--cut it into neat joints; remove the skin, fat, and sinew, and lay the pieces in a saucepan with four table-spoonfuls of salad-oil, six table-spoonfuls of claret, the grated rind and strained juice of a large fresh lemon, and a little salt, pepper, and cayenne. Simmer gently for a few minutes until the salmi is hot throughout, then serve it immediately. Garnish with fried sippets. Probable cost, 2s. 6d. Sufficient for two persons.