38 DRESSED GAME AXD 



Salmi of Partridge a la Chasseur. 



Take a couple of cold roast partridges — they 

 should be rather under-cooked — cut into neat 

 joints, removing all skin and sinew, and lay the 

 pieces in a stewpan with four tablespoonfuls of 

 salad oil, six tablespoonfuls of claret, the strained 

 juice of a lemon, salt, pepper, and cayenne to 

 taste. 



Simmer gently for a few minutes till the salmi is 

 hot throughout, then serve directly. Garnish with 

 fried sippets. 



Scalloped Partridges. 



Take the fillets of a brace of partridges, saute 

 them in butter till firm, drain them, and put in 

 some good game stock and two tablespoonfuls of 

 Allemagne sauce ; when boiling put in the scalloped 

 partridges, with two or three peeled mushrooms, a 

 small piece of butter, and the juice of half a lemon. 

 Dish up the scallops in a circle, and fill the same 

 in the centre. 



Partridges a la Sierra Morena. 



Take a brace of partridges properly trussed ; cut 

 into dice one inch thick a little less than half a pound 

 of bacon, and put them in the ste^^•pan ; cut two large 

 onions in quarters, take six whole black peppers, a 

 little salt, one bayleaf, half a gill of vinegar, one 

 gill of port wine, one gill of water, one table- 

 spoonful of salad oil, and put all these ingredients 

 into the stewpan ; put on the lid, and cover the 

 stewpan with half a sheet of brown kitchen paper ; 

 put the stewpan on a slow fire to stew for two 



