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 (9)
stewing the pheasant
adding to the stew
thickening the sauce
finishing the sauce
for serving
Instructions (10)
  1. Put the pheasant into your stew-pan.
  2. Add as much veal broth as will cover it.
  3. Let it stew until there is just enough liquor left for sauce.
  4. Scum the stew.
  5. Add artichoke bottoms parboiled, a little beaten mace, a glass of wine, and some pepper and salt.
  6. If the stew is not sufficiently substantial, thicken it with a piece of butter rolled in flour.
  7. Squeeze in a little lemon-juice.
  8. Take up the pheasant.
  9. Pour the sauce over the pheasant.
  10. Put force-meat balls into the dish.
Original Text
Pheasants. PUT into your stew-pan, with the pheasant, as much veal broth as will cover it, and let it stew till there is just enough liquor left for sauce. Then scum it, and put in artichoke bottoms parboiled, a little beaten mace, a glass of wine, and some pepper and salt. If it is not suf- ficiently substantial, thicken it with a piece of butter rolled in flour, and squeeze in a little lemon-juice. Then take up the pheasant, pour the sauce over it, and put force-meat balls into the dish.
Notes
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