Cassell's dictionary of cookery

lean of an unboiled ham finely minced, ii small sprig of thyme, a bay -leaf , a handful of parsley, half a blade of mace, three dozen cloves, half a dozen peppercorns, a shallot, and three or four of the outer sticks of a head of celery. Stir these ingredients over a gentle fire until they are brightly browned, put in the tiesh and the bruised body of the bird, pour over them a quart of veal or beef stock, and after boiling, stew gently for half an hoiu-, and bo careful to remove the scum as it rises. Strain the soup, and rub the meat through a tamis or sieve. Mix the puree with the soup, add to it a small pinch of cayenne, a little salt, a glassful of sherry, and the fillets of the pheasant cut into thick slices ; stir over the fire until it is quite hot, and serve. Time, an hour and a half or more. Probable cost, os. Sufl[icient for five or six persons. Pheasant Soup (another way). — Roast a well-hung pheasant according to the directions given in the last recipe. Take ofl: the flesh from the breast and wings, skin it, and lay it aside. Divide the rest of the bird into joints, jjut it into a stewpan, pour over it a quart of unseasoned beef stock, let it boil, and simmer gently for three hours. Strain the soup, and carefully rub the meat through a tamis or sieve. Poimd the flesh of the breast in a mortar until it is reduced to a smooth paste, mix with it an ounce of fresh butter, a heaped table-spoonful of finely-grated breadcrumbs, a large tea-spoonful of salt, a blade of mace powdered, and a pinch of cayenne. Mix this paste with the soup, stir it over the fire until it is quite hot, skim carefully, and serve. Time, nearly five hours. Probable cost, 48. 6d. Suflicient for five or six persons. Pheasant, Stewed. — Pluck and draw a well-hung pheasant, and truss it as a fowl is trussed for boiling. Put it in a saucepan with as much hot stock or water as will cover it, and put with it a carrot, an onion stuck with two cloves, three or four outer sticks of celery, a bunch of parsley, half a dozen peppercorns, and a pinch of salt. Let the liquid boil, and carefully remove the scum as it rises ; then draw it to the side, and let it simmer very gently until the bird is done enough. Take it up, and serve the pheasant with celery sauce poured over it ; garnish with potato croquettes. Time to stew, three-quarters of an hour or more, according to the size of the bird. Probable cost of pheasants, 3s. each, when in fuU season. Sufficient for four or five persons. Pheasant, Stewed with Cabbage.— Pick, draw, and singe two pheasants, and truss them as for boiling. Divide two good-sized cabbages into quarters, soak them for an hour, cut off the stalks, plunge them into boiling water, and let them boil for ten minutes ; then take them up, di-ain them, press the water from them, and put them into a large stewjjan. Bury the pheasants in the cabbage, and add half a pound of streaky bacon, one pound of uncooked Bologna sausages, one potmd of pork sausages, a handful of parsley, a small sprig of thyme, a bay- leaf, two carrots, an onion stuck with six cloves, and a little pepper. Pour in as much stock as will just cover the whole, cover the