Pheasant Potted

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

breast meat only of cold cooked birds ↝ Pheasant, breast, meat only, raw [Poultry Products]
fresh butter (1/2 lb. to every 1 lb. of meat) ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
the least addition of

Instructions (5)

Use the breast meat only of cold cooked birds.
Take away all skin and fat.
Pound the meat in a mortar, till smooth.
Add fresh butter (1/2 lb. to every 1 lb. of meat) and pound them together.
Season with pepper, salt, and the least addition of [unspecified seasoning].

Original Text

Pheasant Potted.
Use the breast meat only of cold cooked birds. Take away all skin and fat and pound the meat in a mortar, till smooth; add fresh butter (½ lb. to every 1 lb. of meat) and pound them together; season with pepper, salt, and the least addition of

Notes

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