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SALMI, COLD (for suppers, etc.)

Roast a couple of partridges, a pheasant, or any other game. Cut them into neat joints, and with the bones and trimmings make a salmi sauce, according to the recipe given a little farther on. When this is pleasantly flavoured, mix with it a third of its quantity in very stiff aspic jelly. Cover the joints of the birds thickly with this, and let it get cold and stiff upon them. Pile them high on a dish, and garnish with clear aspic jelly cut into dice.