Pheasants

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Pheasants ↝ Pheasant, raw, meat only [Poultry Products]
heads of celery cut very fine ↝ Celery, raw [Vegetables and Vegetable Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a small piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt to your palate ↝ Salt, table, iodized [Spices and Herbs]
thin slices of lemon ↝ Lemon, raw [Citrus fruits]

Instructions (8)

Boil pheasants in plenty of water.
If it is a small pheasant, half an hour will be sufficient.
If it is a large pheasant, three quarters of an hour will be sufficient.
For sauce, stew some finely cut celery heads.
Thicken the sauce with cream and a small piece of butter rolled in flour.
Season the sauce with salt to your palate.
When your bird is done, pour the sauce over it.
Garnish the dish with thin slices of lemon.

Original Text

Pheasants.
THESE must be likewise boiled in plenty of water-
If it is a small one, half an hour will be sufficient, but
if a large one, three quarters. For sauce, stew some heads
of celery cut very fine, thickened with cream, and a
small piece of butter rolled in flour, and season with salt
to your palate. When your bird is done, pour the
sauce over it, and garnish the dish with thin slices of
lemon.

Notes

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