PHEASANT CUTLETS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 10 min Total: 10 min
Yield: 2.0 entrées
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

2 or 3 pheasants ↝ Pheasant, raw, meat only [Poultry Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

for gravy

backbones, trimmings, &c. ↝ Ostrich, inside leg, raw [Poultry Products]
a little stock
herbs
vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
seasoning ↝ Spices, poultry seasoning [Spices and Herbs]

Instructions (3)

Procure 3 young pheasants that have been hung a few days; pluck, draw, and wipe them inside; cut them into joints; remove the bones from the best of these; and the backbones, trimmings, &c., put into a stewpan, with a little stock, herbs, vegetables, seasoning, &c., to make the gravy.
Flatten and trim the cutlets of a good shape, egg and bread crumb them, broil them over a clear fire, pile them high in the dish, and pour under them the gravy made from the bones, which should be strained, flavoured, and thickened.
One of the small bones should be stuck on the point of each cutlet.

Original Text

PHEASANT CUTLETS.

1040. INGREDIENTS.—2 or 3 pheasants, egg and bread crumbs, cayenne and salt to taste, brown gravy.

Mode.—Procure 3 young pheasants that have been hung a few days; pluck, draw, and wipe them inside; cut them into joints; remove the bones from the best of these; and the backbones, trimmings, &c., put into a stewpan, with a little stock, herbs, vegetables, seasoning, &c., to make the gravy. Flatten and trim the cutlets of a good shape, egg and bread crumb them, broil them over a clear fire, pile them high in the dish, and pour under them the gravy made from the bones, which should be strained, flavoured, and thickened. One of the small bones should be stuck on the point of each cutlet.

Time.—10 minutes. Average cost, 2s. 6d. to 3s. each.

Sufficient for 2 entrées.

Seasonable from the 1st of October to the beginning of February.

Notes

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