Pheasant Stewed in Veal Gravy

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
main
garnish/serving
alternative main
Instructions (7)
  1. Take your pheasant and stew it in veal gravy.
  2. When your pheasant is enough (but it must stew till there is just enough for sauce, then skim it), put in the chesnuts and artichoke-bottoms.
  3. Add a little beaten mace, pepper and salt, just enough to season it, and a glass of white wine.
  4. If you don't think it thick enough, thicken it with a little piece of butter rolled in flower.
  5. Squeeze in a little lemon.
  6. Pour the sauce over the pheasant.
  7. Have some force-meat balls fried and put into the dish.
Original Text
TAKE your pheasant and stew it in veal gravy, take artichoke-bottoms parboiled, some chesnuts roasted and blanched; when your pheasant is enough (but it must stew till there is just enough for sauce, then skim it) put in the chesnuts and artichoke-bottoms, a little beaten mace, pepper and salt, just enough to season it, and a glass of white wine, and if you don't think it thick enough, thicken it with a little piece of butter rolled in flower; squeeze in a little lemon, pour the sauce over the pheasant, and have some force-meat balls fry'd and put into the dish. Note, A good fowl will do full as well, trussed with the head on like a pheasant. You may fry sausages instead of force-meat balls.
Notes
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