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PARTRIDGES, SALMI OF (another way)

When the partridges are roasted expressly for the salmi, they ought to be underdone, and they should not be cut up until they are quite cold. A very good salmi, however, may be made of the remains of cold partridge. Cut the birds into neat joints, carefully remove the skin, fat, and sinew, and put the good pieces aside. Bruise the remainder, and put it, with the skin, bones, and trimmings, into a saucepan. Add two shallots, a bay-leaf, three or four sprigs of parsley, and an ounce of fresh butter, and stir these about over a gentle fire until they are lightly browned. Sprinkle over them a table-spoonful of flour, and pour in three-quarters of a pint of veal stock and a glassful of sherry; put in half a dozen peppercorns, a little salt, and half a blade of mace and simmer the gravy very gently until it is considerably reduced. Strain it, and let it boil up again; then put in the pieces of partridge, and when they are quite hot, serve on a hot dish, with the gravy poured over them. If liked, the livers of the birds may be pounded, and mixed with the sauce. Garnish with toasted sippets. Time, an hour and a half to simmer the gravy. Probable cost, 1s., exclusive of the partridge. Sufficient for two or three-persons.