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Salmi, Hunter's

Divide a half-roasted pheasant or partridge into neat joints. Carefully remove the skin and sinews, and put the pieces into a saucepan. Pour over them a glassful of Lucca oil, and add a glassful of sherry or Madeira, the grated rind and juice of a lemon, and a little salt and cayenne. Let the game heat slowly over a gentle fire, and when the joints are hot through drain them, and serve with fried sippets.