Salmi of Partridges
(French dish.)—Having covered two large or four small partridges with very thin slices of fat cold ham, secured with twine, roast them; but see that they are not too much done. Remove the ham, skin the partridges, cut them into pieces, and let them get quite cold. Partridges that have been roasted the preceding day are good for this purpose. Cut off all the meat from the bones, season it with a little cayenne, and put it into a stew-pan. Mix together three table-spoonfuls of sweet oil, a glass of excellent wine, (either red or white,) and the grated peel and juice of an orange. Pour this gravy over the partridges, and let them stew in it during ten minutes; then add the beaten yolk of an egg, and stew it about three or four minutes longer. All the time it is stewing, continue to shake or move the pan over the fire. Serve it up hot.