Pheasant with Celery Sauce

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For the pheasant

a fine pheasant ↝ Pheasant, raw, meat only [Poultry Products]
a good deal of water ↝ Water, tap [Tap water]

For the sauce

celery stewed ↝ Celery, raw [Vegetables and Vegetable Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
salt ↝ Salt, table, iodized [Spices and Herbs]

Garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (8)

Take a fine pheasant and boil it in a good deal of water, keeping the water boiling.
Boil a small pheasant for half an hour, and a large one for three quarters of an hour.
Stew your celery until the liquor has all wasted away.
Add cream to the stewed celery.
Thicken the sauce with a little piece of butter rolled in flour.
Take up the pheasant and pour the sauce all over.
Garnish with lemon.
Add salt to taste.

Original Text

TAKE a fine pheasant, boil it in a good deal of water, keep your water boiling, half an hour will do a small one, and three quarters of an hour a large one. Let your sauce be celery stewed and thickened with cream, and a little piece of butter rolled in flour; take up the pheasant, and pour the sauce all over. Garnish with lemon. Observe to stew your celery so, that the liquor will be all wasted away before you put your cream in; if it wants salt, put in some to your palate.

Notes

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