Pheasant, Salmi of. — Roast a well-hung
pheasant until it is a little more than half-
dressed, then take it from the tire, and when
it is almost cold, cut it into neat joints,
and carefully remove the skin and fat. Put
the meat aside until wanted, and place the
bones and trimmings in a saucepan with an
ounce of fresh butter, a sprig of thjTne, and a bay-
leaf, and stir th(_'se ingredients over a slow fire
until they are lightly browned ; then pour over
them half a pint of good browr^ sauce, and a
glassful of sherry. Let them siinmer gently
for a quarter of an horn- ; strain the gravy, skim
it carefully, add a pinch of cayenne, and the
juice of half a lemon, and put it back into the
saucepan with the pieces of game. Let them
heat very gradually, and on no account allow
them to boil. Pile them on a het dish, pour the
hot sauce over them, and garnish with fried
sippets. If there is no brown sauce at hand, it
may be prepared as follows : — Mince finely a
quarter of a pound of the lean of an unboiled
ham, and put it into a saucepan, wdth two
ounces of fresh butter, a shallot, a large scraped
carrot, two or three mushrooms (if at hand),
a blade of mace, a small sprig of thyme, a
handful of parsley, two cloves, and half a dozen
l^eppercorns. Stir these over a slow fire until
they are brightly browned ; then di-edge a table-
spoonful of flour over them, and let it colour
also. Pour in gradually three-quarters of a
pint of water, and a glassful of sherry, and
add a little salt, and the bones and trimmings
of the pheasant ; let the sauce boil up, then
draw the saucepan to the side of the tire, and
let it keep simmering for an hour and a half.
Strain the gravy, and skim carefully. Put
it back into the saucepan with the joints of
meat, a lump of sugar, and a little lemon-j nice,
or Seville orange-juice; heat slowly, and serve
as above. Time, twenty to thirty minutes to
roast the pheasant, a quarter of an hour in the
first instance, or an hour and a half in the
second, to simmer the sauce. Probable cost. Is.,
exclusive of the pheasant. Sufficient for five
or six persons
Pheasant, Sea (v'c Pintail or Sea
Phcds mt)
Pheasant Soup.— Flour a well-hung
])h( ismt 1 itht 1 thickly, put it down to a brisk
liK, lud loist it for a quarter of an hour,
bisting it plnitifully all the time. Take it
fiom the fii'c. and let it get nearlycold ; then take
oft' the flesh from the lavast and the upper part of
the wings, skin it, and put it aside. Cut up
the rest of the bird, and bruise the bones.
Scrape a small carrot finely, put it into a
stewpan with an ounce of butter, an ounce of the
PHE
( 545 )
PIC
✪ Pheasant Soup
Page 1164 · 1 recipe record 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, Salmi of. — Roast a well-hung pheasant until it is a little more than halfdressed, then take it from the tire, and when it is almost cold, cut it into neat joints, and carefully remove the skin and fat. Put the meat aside until wanted, and place the bones and trimmings in a saucepan with an ounce of fresh butter, a sprig of thjTne, and a bayleaf, and stir these ingredients over a slow fire until they are lightly browned ; then pour over them half a pint of good brown sauce, and a glassful of sherry. Let them simmer gently for a quarter of an horn- ; strain the gravy, skim it carefully, add a pinch of cayenne, and the juice of half a lemon, and put it back into the saucepan with the pieces of game. Let them heat very gradually, and on no account allow them to boil. Pile them on a hot dish, pour the hot sauce over them, and garnish with fried sippets. If there is no brown sauce at hand, it may be prepared as follows : — Mince finely a quarter of a pound of the lean of an unboiled ham, and put it into a saucepan, with two ounces of fresh butter, a shallot, a large scraped carrot, two or three mushrooms (if at hand), a blade of mace, a small sprig of thyme, a handful of parsley, two cloves, and half a dozen l^eppercorns. Stir these over a slow fire until they are brightly browned ; then dredge a tablespoonful of flour over them, and let it colour also. Pour in gradually three-quarters of a pint of water, and a glassful of sherry, and add a little salt, and the bones and trimmings of the pheasant ; let the sauce boil up, then draw the saucepan to the side of the tire, and let it keep simmering for an hour and a half. Strain the gravy, and skim carefully. Put it back into the saucepan with the joints of meat, a lump of sugar, and a little lemon-juice, or Seville orange-juice; heat slowly, and serve as above. Time, twenty to thirty minutes to roast the pheasant, a quarter of an hour in the first instance, or an hour and a half in the second, to simmer the sauce. Probable cost. Is., exclusive of the pheasant. Sufficient for five or six persons
Pheasant, Sea (see Pintail or Sea Phcds mt)
Pheasant Soup.— Flour a well-hung pheasant thickly thickly, put it down to a brisk liK, lud roast it for a quarter of an hour, basting it plentifully all the time. Take it fiom the fii'c. and let it get nearlycold ; then take oft' the flesh from the breast and the upper part of the wings, skin it, and put it aside. Cut up the rest of the bird, and bruise the bones. Scrape a small carrot finely, put it into a stewpan with an ounce of butter, an ounce of the
PHE
( 545 )
PIC
Records on this page
Pheasant Soup