553. Pheasant stewed with Cabbage

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a large savoy ↝ Cabbage, savoy, raw [Vegetables and Vegetable Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a middling-sized onion ↝ Onions, raw [Vegetables and Vegetable Products]
half a pound of streaky bacon
a little good broth ↝ Soup, broth [Soups, broth-based]
the pheasant (previously three parts roasted) ↝ Pheasant, raw, meat only [Poultry Products]
a little game sauce

Instructions (9)

Cut the savoy cabbage into quarters, wash it well in salt and water, then boil it for five minutes in plain water.
Drain the cabbage dry, cut off the stalk, and season it rather highly with pepper and salt.
Prepare a middling-sized onion and half a pound of streaky bacon.
Place the prepared cabbage, onion, and bacon into a stewpan.
Cover the contents with a little good broth and let it simmer at the corner of the fire for three quarters of an hour.
Add the pheasant (previously three parts roasted) to the stewpan.
Continue to stew for nearly three quarters of an hour longer, or until the stock has reduced to a glaze and adheres thickly to the cabbage.
To serve, dress the cabbage in a mound on your dish, arrange the bacon, cut into slices, around it, and place the pheasant on top, half buried in the cabbage.
Pour a little game sauce around the dish and serve.

Original Text

553. Pheasant stewed with Cabbage.—The following is an excellent method for dressing a pheasant which should prove to be rather old, although a young one would be preferable. Procure a large savoy, which cut into quarters, and well wash in salt and water, after which boil it five minutes in plain water, then drain it quite dry, cut off the stalk, season rather highly with pepper and salt, have ready a middling-sized onion, and half a pound of streaky bacon, which, with the cabbage, put into a stewpan, covering the whole with a little good broth; let it simmer at the corner of the fire three quarters of an hour, then thrust the pheasant (previously three parts roasted) into the cabbage, and let them stew nearly three quarters of an hour longer, or until the stock has reduced to glaze, and adheres thickly to the cabbage, when dress the cabbage in a mound upon your dish, with the bacon, cut into slices, around, and the pheasant upon the top, half way buried in the cabbage; have a little game sauce, which pour round and serve.

Notes

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