555. Hashed Pheasant

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (11)
  1. Should you have any remains of pheasants from a previous day, cut them into as neat pieces as possible
  2. put an ounce of butter into a stewpan, with half an ounce of flour
  3. stir two or three minutes over the fire, until becoming slightly browned
  4. add a glass of port wine, half a pint of water
  5. season highly
  6. boil at the corner of the stove, stirring and skimming occasionally, until sufficiently thick to adhere to the back of the spoon
  7. put in the pieces of pheasant, with a little coloring
  8. let it remain ten minutes, at the corner of the stove, but not to boil
  9. dress the meat upon your dish
  10. pass the sauce over through a sieve
  11. serve
Original Text
555. Hashed Pheasant.—Should you have any remains of pheasants from a previous day, cut them into as neat pieces as possible, then put an ounce of butter into a stewpan, with half an ounce of flour, which stir two or three minutes over the fire, until becoming slightly browned; then add a glass of port wine, half a pint of water, season highly, boil at the corner of the stove, stirring and skimming occasionally, until sufficiently thick to adhere to the back of the spoon; then put in the pieces of pheasant, with a little coloring, let it remain ten minutes, at the corner of the stove, but not to boil, when dress the meat upon your dish, pass the sauce over through a sieve, and serve.
Notes
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