Pheasant à l'Albert

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For the pheasant
For serving
Instructions (9)
  1. Pick, singe, and cleanse the bird, and then cut it in neat joints.
  2. Season it with ground ginger, salt, and a little cayenne.
  3. Put it into a stewpan with two ounces of butter and two finely sliced Spanish onions (if small—if large, one will be sufficient).
  4. Add a bunch of herbs, thyme, parsley, and bayleaf, and fry for about twenty minutes.
  5. Then add a teaspoonful of turmeric powder, a saltspoonful of crushed cumin seed, the juice of one lemon, one wineglass of sherry, one ounce of good glaze, and a pint of tomato sauce.
  6. Cook all together for about half an hour.
  7. Remove the fat, and take up the joints.
  8. Tammy the sauce, then mix again with the pheasant, and serve with a border of rice, very small tomatoes prepared as below, and button mushrooms.
  9. Serve hot.
Original Text
Pheasant à l'Albert. (Faisan à l'Albert.) Pick, singe, and cleanse the bird, and then cut it in neat joints, season it with ground ginger, salt, and a little cayenne; put it into a stewpan with two ounces of butter and two finely sliced Spanish onions if small—if large, one will be sufficient; add a bunch of herbs, thyme, parsley, and bayleaf, and fry for about twenty minutes; then add a teaspoonful of turmeric powder, a saltspoonful of crushed cumin seed, the juice of one lemon, one wineglass of sherry, one ounce of good glaze, and a pint of tomato sauce; cook all together for about half an hour, then remove the fat, and take up the joints; tammy the sauce, then mix again with the pheasant, and serve with a border of rice, very small tomatoes prepared as below, and button mushrooms. Serve hot.
Notes
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