Truss the pheasants

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
for stewing
for gravy
for garnish
Instructions (9)
  1. Truss the pheasants as for boiling with the legs tucked inside.
  2. Put them into an oval stew-pan with four ounces of butter, and a piece of glaze the size of an egg.
  3. Set them to simmer very gently over a slow fire.
  4. They must be frequently turned, and care should be taken to prevent the glaze and butter from burning.
  5. When the pheasants are done, let the butter and grease be poured off.
  6. Add a glass of white wine and some good stock in sufficient quantity to serve for the gravy, the juice of half a lemon and a little pepper and salt.
  7. Boil these together to detach the glaze from the sides of the stew-pan.
  8. When the pheasants are dished up, pour this gravy over them.
  9. Garnish them round with groups of potatoes cut into the shape of large olives and fried in butter, and serve.
Original Text
TRUSS the pheasants as for boiling with the legs tucked inside: then put them into an oval stew-pan with four ounces of butter, and a piece of glaze the size of an egg, and set them to simmer very gently over a slow fire. They must be frequently turned, and care should be taken to prevent the glaze and butter from burning. When the pheasants are done, let the butter and grease be poured off; add a glass of white wine and some good stock in sufficient quantity to serve for the gravy, the juice of half a lemon and a little pepper and salt; boil these together to detach the glaze from the sides of the stew-pan, and when the pheasants are dished up, pour this gravy over them, garnish them round with groups of potatoes cut into the shape of large olives and fried in butter, and serve.
Notes
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