PHEASANT SOUP

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

Source: The Book of Household Management
Time: Total: 150 min
Yield: 10.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

2 pheasants ↝ Pheasant, raw, meat only [Poultry Products]
1/4 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 slices of ham ↝ Ham [Cold cuts and cured meats]
2 large onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
1/2 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
the crumb of two French rolls ↝ Rolls, french [Baked Products]
the yolks of 2 eggs boiled hard ↝ Egg, yolk only, raw [Eggs and omelets]
salt and cayenne to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and cayenne to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little pounded mace, if liked ↝ Spices, mace, ground [Spices and Herbs]
3 quarts of stock No. 105

Instructions (3)

Cut up the pheasants, flour and braise them in the butter and ham till they are of a nice brown, but not burnt.
Put them in a stewpan, with the onions, celery, and seasoning, and simmer for 2 hours.
Strain the soup; pound the breasts with the crumb of the roll previously soaked, and the yolks of the eggs; put it to the soup, give one boil, and serve.

Original Text

PHEASANT SOUP.

179. INGREDIENTS.—2 pheasants, 1/4 lb. of butter, 2 slices of ham, 2 large onions sliced, 1/2 head of celery, the crumb of two French rolls, the yolks of 2 eggs boiled hard, salt and cayenne to taste, a little pounded mace, if liked; 3 quarts of stock No. 105.

Mode.—Cut up the pheasants, flour and braise them in the butter and ham till they are of a nice brown, but not burnt. Put them in a stewpan, with the onions, celery, and seasoning, and simmer for 2 hours. Strain the soup; pound the breasts with the crumb of the roll previously soaked, and the yolks of the eggs; put it to the soup, give one boil, and serve.

Time.—2-1/2 hours. Average cost, 2s. 10d. per quart, or, if made with fragments of gold game, 1s.

Seasonable from October to February.

Sufficient for 10 persons.

Note.—Fragments, pieces and bones of cold game, may be used to great advantage in this soup, and then 1 pheasant will suffice.

Notes

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