and season it inside and out with salt, cayenne,
and grated nutmeg✪ Pheasant Pie. Put it into a dish bi-east
downwards, and pour over it five or six ounces
of dissolved butter. Cover the pan with a
coarse paste made of flour and water, and bake
in a moderate oven. When the bii-d is suffi-
ciently baked, take it from the oven, and drain
the butter from it. Let it get cold, then put it
into a pot breast downwards, and cover with
clarified butter. When the butter is set, tie a
double fold of paper over it, and store in a
cool place. If preferred, the bird can be divided
into joints after it is baked, and packed closely
into the pan. The advantage of this plan will
be that much less butter will be required to
cover it than if the bird were potted whole.
Time to bake, about one hour. Probable cost
of the pheasants, 3s. each when in full season.
Sufficient for five or six persons.
Pheasant, Potted (another way).— Pick
the meat from a cold roast pheasant, mince it
finely, and pound in a mortar to a smooth jjaste ;
put the bones into a stewpan with a quart of
strong stock, two ounces of lean ham, three
shallots, two table-spoonfuls of sherry, two
table-spoonfuls of mushroom ketchup, a bunch
of parsley, a small sprig of thyme, a bay-leaf,
and a dozen pepi^ercorns. Boil this down
quickly until it is reduced to a glaze {see Glaze),
then strain through a fine hair sieve, and mix
with the meat. Add five or six ounces of
clarified butter, and a little salt, and cayenne.
Pound these ingredients together, and press the
mixture into small potting- jars. Pour over
them clarified butter to the thickness of half an
inch, and store in a cool, dry place. Probable
cost, 4s., with pheasants at 3s. each.
Pheasant, Roast. — Pluck, draw, and
singe a brace of jilicasants. Wipe them with a
di-y cloth, truss them firmly, and either lard
them or tie round the breasts a slice of fat
bacon. Flour them well, put them before a
clear fire, and baste liberally. When they
are done enough, remove the bacon, serve
the birds on a hot dish, and garnish with
watercresses. Send good brown gravy and
bread sauce to table with them. If the fashion
is liked, half a dozen of the best of the tail-
feathers may be stuck into the bird when it is
dished. Time, three-quarters of an hour to
I'oast a good-sized pheasant. Probable cost, 3s.
each when in full season. Sufficient for four
or five persons.
Pheasant, Roast, To Carve.— Fix the
fork in the centre of the breast, and cut slices
ROAST PHEASANT.
off evenly on either side. Should there be
more guests to partake of the roast pheasant
than these slices will satisfy, disengage the legs
and wings in the same manner as is done when
carving boiled fowl. In taking ofl: the wings,
be careful not to cut too near the neck ; if you
do, you will hit upon the neck-bone, from which
the wing must be separated. Out off the merry-
thought by passing the knife under it towards
the neck. Cut the other parts as in a fowl.
The breast, wings, and merry-thought of a
pheasant are the most highly prized ; but the
log has a superior flavour. ✪ Pheasant Soup
Page 1163 · 5 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
and season it inside and out with salt, cayenne, and grated nutmeg. Put it into a dish breast downwards, and pour over it five or six ounces of dissolved butter. Cover the pan with a coarse paste made of flour and water, and bake in a moderate oven. When the bird is sufficiently baked, take it from the oven, and drain the butter from it. Let it get cold, then put it into a pot breast downwards, and cover with clarified butter. When the butter is set, tie a double fold of paper over it, and store in a cool place. If preferred, the bird can be divided into joints after it is baked, and packed closely into the pan. The advantage of this plan will be that much less butter will be required to cover it than if the bird were potted whole. Time to bake, about one hour. Probable cost of the pheasants, 3s. each when in full season. Sufficient for five or six persons.
Pheasant, Potted (another way).— Pick the meat from a cold roast pheasant, mince it finely, and pound in a mortar to a smooth paste ; put the bones into a stewpan with a quart of strong stock, two ounces of lean ham, three shallots, two table-spoonfuls of sherry, two table-spoonfuls of mushroom ketchup, a bunch of parsley, a small sprig of thyme, a bay-leaf, and a dozen peppercorns. Boil this down quickly until it is reduced to a glaze {see Glaze), then strain through a fine hair sieve, and mix with the meat. Add five or six ounces of clarified butter, and a little salt, and cayenne. Pound these ingredients together, and press the mixture into small potting- jars. Pour over them clarified butter to the thickness of half an inch, and store in a cool, dry place. Probable cost, 4s., with pheasants at 3s. each.
Pheasant, Roast. — Pluck, draw, and singe a brace of pheasants. Wipe them with a dry cloth, truss them firmly, and either lard them or tie round the breasts a slice of fat bacon. Flour them well, put them before a clear fire, and baste liberally. When they are done enough, remove the bacon, serve the birds on a hot dish, and garnish with watercresses. Send good brown gravy and bread sauce to table with them. If the fashion is liked, half a dozen of the best of the tailfeathers may be stuck into the bird when it is dished. Time, three-quarters of an hour to roast a good-sized pheasant. Probable cost, 3s. each when in full season. Sufficient for four or five persons.
Pheasant, Roast, To Carve.— Fix the
fork in the centre of the breast, and cut slices
ROAST PHEASANT.
off evenly on either side. Should there be more guests to partake of the roast pheasant
than these slices will satisfy, disengage the legs and wings in the same manner as is done when carving boiled fowl. In taking ofl: the wings, be careful not to cut too near the neck ; if you do, you will hit upon the neck-bone, from which the wing must be separated. Cut off the merrythought by passing the knife under it towards the neck. Cut the other parts as in a fowl. The breast, wings, and merry-thought of a pheasant are the most highly prized ; but the log has a superior flavour.
Records on this page
Potted PheasantPotted Pheasant (Another Way)Hashed PheasantPheasant PiePheasant Soup