Pheasant.—Boiled with Rice

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 12 days ago
Not a recipe: No

Ingredients (5)

onions ↝ Onions, raw [Vegetables and Vegetable Products]
a few slices of bacon ↝ Beef, bacon, cooked [Bacon]
as little water as possible ↝ Water, tap [Tap water]
rice ↝ Rice, cooked, NFS [Rice]
good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (4)

Put onions inside the bird and a few slices of bacon upon it.
Add as little water as possible, all in an iron pot.
Boil rice slowly several hours.
Serve without the bacon, but with the rice, pouring some good brown gravy in the dish.

Original Text

Pheasant.—Boiled with Rice. (Lady Caroline Murray)
Put onions inside the bird and a few slices of bacon upon it, as little water as possible, all in an iron pot, with rice boiled slowly several hours. Serve without the bacon, but with the rice, pouring some good brown gravy in the dish.

Notes

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