Take a sharp knife, and carefully lift up the fat of the inside, take out all the meat close to the bone, chop it small, take a pound of suet, and chop fine, about as many crumbs of bread, a little thyme and lemon-peel, a little pepper and salt, half a nutmeg grated, and two shallots chopped fine; mix all together, with a glass of red wine, then put it into the same place, cover it with the skin and fat, skewer it down with fine skewers, and cover it with paper. Don't take the paper off till the meat is on the dish. Take a quarter of a pint of red wine, two shallots shred small, boil them, and pour into the dish, with the gravy which comes out of the meat; it eats well. Spit your meat before you take out the inside.

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (12)

filling

take out all the meat close to the bone, chop it ſmall ↝ Pheasant, raw, meat only [Poultry Products]
a pound of suet, and chop fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
about as many crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
two ſhalots chopped fine ↝ Shallots, raw [Vegetables and Vegetable Products]
a glass of red wine ↝ Wine, red [Wine]

sauce/gravy

a quarter of a pint of red wine ↝ Wine, red [Wine]
two ſhalots shred ſmall ↝ Shallots, raw [Vegetables and Vegetable Products]

Instructions (18)

Take a sharp knife, and carefully lift up the fat of the inside.
Take out all the meat close to the bone, chop it small.
Take a pound of suet, and chop fine.
Add about as many crumbs of bread.
Add a little thyme and lemon-peel.
Add a little pepper and salt.
Add half a nutmeg grated.
Add two shallots chopped fine.
Mix all together with a glass of red wine.
Put the mixture into the same place (where the meat was taken from).
Cover it with the skin and fat.
Skewer it down with fine skewers.
Cover it with paper.
Do not take the paper off till the meat is on the dish.
Take a quarter of a pint of red wine and two shallots shredded small.
Boil the wine and shallots.
Pour the boiled wine and shallots into the dish, with the gravy which comes out of the meat.
Spit your meat before you take out the inside.

Original Text

TAKE a ſharp knife, and carefully lift up the fat of the inſide, take out all the meat close to the bone, chop it ſmall, take a pound of suet, and chop fine, about as many crumbs of bread, a little thyme and lemon-peel, a little pepper and salt, half a nutmeg grated, and two ſhalots chopped fine; mix all together, with a glass of red wine, then put it into the same place, cover it with the skin and fat, skewer it down with fine skewers, and cover it with paper. Don't take the paper off till the meat is on the dish. Take a quarter of a pint of red wine, two ſhalots shred ſmall, boil them, and pour into the dish, with the gravy which comes out of the meat; it eats well. Spit your meat before you take out the inſide.

Notes

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