Pheasant, Bi^aised, and Rump
Steak. — Pick, draw, aud singe a pheasant,
and truss it as for boiling. Put into it a little
forcemeat made with three oimces of finely-
grated bread-crumbs, two ounces of fresh
butter, the eighth part of a nutmeg grated,
and a little salt, pepper, and cayenne. Cover
the breast with slices of fat bacon, and fasten
them on securely with twine. Though this
bacon is not served with the pheasant, it will
be found excellent for breakfast if it is boiled
two or three minutes before being used. Take
two pounds of. good rump-steak, thi-ee-quarters
of an inch thick. Lay two or thi-ee slices of
fat bacon on this. Rub the inside of a good-
sized saucepan with a clove of garlic. Dissolve
two ounces of fresh butter in it, put in the
beef, and round it a dozen chestnuts which have
been skinned and scalded. Lay the pheasant
upon it, breast uppermost, add a scraped carrot,
three or four of the outer sticks of a head of
celery cut into small pieces, four shallots, a
good-sized lump of sugar, a small tea-spoonful
of pepper, half a tea-spoonful of mustard, a
tea-spoonful of anchovy sauce, a tea-spoonful
of soy, and a dessert-spoonful of mushroom-
ketchup. Pom- over these rather less than a
pint of boiling stock or water, cover the sauce-
pan closely, bring the contents to a boil,
then draw the pan to the side, and let them
simmer as gently as possible for quite three
hours. Serve the beef and the pheasant on
separate dishes, and as hot as possible, with a
little of the gravy strained over the pheasant,
and the rest in a 'tureen. The nuts should be
used to garnish the beef. If an acid flavour is
liked, the juice of half a lemon may be added
to the gravy, and a little salt put in if neces-
sary, but this will depend upon the quality of
the bacon. Probable cost, about 8s., with the-
pheasant at 3s., and the rump-steak at Is. 6d.
per pound. Sufficient for seven or eight
persons.
Pheasant, Broiled.— Pick, draw, and
singe the pheasant, and divide it neatly into
joints. Fry these in a little fat until they are
equally and lightly browned all over. Drain
them well, season with salt✪ Broiled Pheasant and cayenne,
and dip them into egg and bread-crumbs.
Broil over a clear fire, and serve on a hot
dish, with brown sauce, mushroom sauce, or
piquant sauce, as an accompaniment. The
remains of a cold roast pheasant may be treated
in this way. Time to broil, about ten minutes-
Probable cost of pheasants, 3s. each when in full.
Sufficient for three or four persons.
Pheasant Cutlets.— Take two young.
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Page 1160 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pheasant, Braised, and Rump Steak. — Pick, draw, aud singe a pheasant, and truss it as for boiling. Put into it a little forcemeat made with three oimces of finelygrated bread-crumbs, two ounces of fresh butter, the eighth part of a nutmeg grated, and a little salt, pepper, and cayenne. Cover the breast with slices of fat bacon, and fasten them on securely with twine. Though this bacon is not served with the pheasant, it will be found excellent for breakfast if it is boiled two or three minutes before being used. Take two pounds of. good rump-steak, three-quarters of an inch thick. Lay two or three slices of fat bacon on this. Rub the inside of a goodsized saucepan with a clove of garlic. Dissolve two ounces of fresh butter in it, put in the beef, and round it a dozen chestnuts which have been skinned and scalded. Lay the pheasant upon it, breast uppermost, add a scraped carrot, three or four of the outer sticks of a head of celery cut into small pieces, four shallots, a good-sized lump of sugar, a small tea-spoonful of pepper, half a tea-spoonful of mustard, a tea-spoonful of anchovy sauce, a tea-spoonful of soy, and a dessert-spoonful of mushroomketchup. Pour over these rather less than a pint of boiling stock or water, cover the saucepan closely, bring the contents to a boil, then draw the pan to the side, and let them simmer as gently as possible for quite three hours. Serve the beef and the pheasant on separate dishes, and as hot as possible, with a little of the gravy strained over the pheasant, and the rest in a 'tureen. The nuts should be used to garnish the beef. If an acid flavour is liked, the juice of half a lemon may be added to the gravy, and a little salt put in if necessary, but this will depend upon the quality of the bacon. Probable cost, about 8s., with the pheasant at 3s., and the rump-steak at Is. 6d. per pound. Sufficient for seven or eight persons.
Pheasant, Broiled.— Pick, draw, and singe the pheasant, and divide it neatly into joints. Fry these in a little fat until they are equally and lightly browned all over. Drain them well, season with salt and cayenne, and dip them into egg and bread-crumbs. Broil over a clear fire, and serve on a hot dish, with brown sauce, mushroom sauce, or piquant sauce, as an accompaniment. The remains of a cold roast pheasant may be treated in this way. Time to broil, about ten minutes. Probable cost of pheasants, 3s. each when in full. Sufficient for three or four persons.
Pheasant Cutlets.— Take two young.
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Records on this page
Broiled PheasantBraised Pheasant and Rump SteakPheasant Cutlets