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Salmi, Plain

Take a cold cooked pheasant (or a couple of partridges will do) from which little of the flesh has been cut. Divide it into neat joints free from skin, and lay these side by side in a saucepan. Put into another saucepan the well-bruised bones and trimmings of the bird, a sliced onion, a bunch of parsley, a sprig of thyme, a bay-leaf, six or eight peppercorns, a glassful of sherry, and an inch of lemon-rind. Boil for two minutes, then add a pint of stock and a spoonful of brown thickening. Simmer all gently together till the sauce is pleasantly flavoured, smooth, and of the consistency of cream. Strain it over the pieces of pheasant, and heat slowly. Warm all gently together till the sauce is on the point of boiling, then lift the jointed bird upon a dish, pour the sauce over it, garnish with fried sippets, and serve. Time, one hour or more. Sufficient for six or seven persons.