Cassell's dictionary of cookery

I stewpan closely ; bring the contents to a boil, and then let them simmer gently for an hour and a quarter. At the end of that time, lift out the birds and the meat, and keep them warm in the oven. Drain the cabbage, season with salt and pepper, and stir over a good fire until it is dry. Place it on a dish, put the pheasants upon it, and place round it the bacon, sausage, and carrot cut into slices. Send good brown sauce, or, if preferred, a little poivrade sauce, to table in a tureen. Probable cost of pheasants, 3s. each, when in full season. Sufficient for eight or ten persons. Pheasant, Stuffed and Roasted.— Pick, draw, and singe the pheasant, truss it as for roasting, and fill it with a forcemeat prepared as follows : — Wash the liver of the bird, and fry it in hot fat until it is done enough ; mince it finely, pound it in a mortar, and mix %vith it two table-spoonfuls of grated bread-crumbs, a dessert-spoonful of finely-minced ham, three mushrooms chopped small, a minced shallot, a tea-spoonful of chopped parsley, a little pepper and salt, and half an ounce of fresh butter. Mix these ingredients thoroughly, and bind them together with the yolk of an egg. Cover the breast of the bird with thin slices of fat bacon tied on securely with twine, and roast before a clear fire. When it is done enough, serve the pheasant on a hot dish, with a sauce prepared as follows in a tureen: — Put a table-spoonful of olive-oil into a stewpan with six raw buttonmushrooms, a clove of garlic, two shallots, and half a tea-spoonful of capers, all finely minced. Add four cloves, a bay-leaf, a small sprig of thyme, another of parsley, and half a tea-spoonful of peppercorns, and stir these over a gentle fire for five or six minutes. Pour over these ingredients two table-spoonfuls of broth and a glassful of sherry, and simmer very gently for fifteen minutes. Remove the cloves, the herbs, and the garlic, pour in two spoonfuls more of broth, simmer five minutes longer, and skim the sauce carefully. Rub it through a fine hair-sieve, add a dessertspoonful of lemon-juice, heat the sauce once more, and it is ready for serving. If preferred, three or four tomatoes may be added to this sauce. They should be simmered with the other ingredients until they can be pressed thi-ough a sieve. Time to roast the pheasant, threequarters of an hour or more, according to the size ; three-quarters of an horn- to prepare the sauce. Probable cost of pheasants, 3s. each, when plentiful. Sufficient for three or four persons. Pheasant, Trussed. — The pheasant may be trussed either with or without the head. If without, care must be taken to leave sufficient skin on the neck to skewer back ; if the head, however, is left on, it must be brought round under the wing, and fixed on the point of a skewer, with the bill laid straight along the breast. In this case the crop must be removed through a slit made for the purpose in the back of the neck. Draw the bird, bring the thigh close under the wing, pass a skewer through the pinion, the body, and the leg, and skewer and tie the legs firmly down. Piceallilli. — Piccallilli may be made of almost aU kinds of vegetables that are used for PIC ( 546 ) PIC