Pheasant à la Victoria

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
For the stuffing
For stuffing the pheasant
For stewing the pheasant
For serving
Instructions (9)
  1. Fry the bacon first, then cut it up into pieces.
  2. Add a small clove of garlic, a small shalot, a bayleaf, half a carrot, half a turnip, half a dozen stewing oysters, and salt and pepper to taste.
  3. Stew over the fire.
  4. When cooked, pound the mixture all together with a few more oysters.
  5. Pass the pounded mixture through a wire sieve.
  6. Stuff a pheasant with this mixture.
  7. Place the stuffed pheasant in a stewpan with carrots and turnips.
  8. Let all stew till tender, well basting it with its own stock.
  9. Serve with rich Espagnole sauce or oyster sauce on a croustade of potato.
Original Text
Pheasant à la Victoria. Take a quarter of a pound of bacon, cut it up in pieces (frying the bacon first), add a small clove of garlic, a small shalot, a bayleaf, half a carrot, half a turnip, half a dozen stewing oysters, and salt and pepper to taste. Stew over the fire, and when cooked pound it all together with a few more oysters and pass through a wire sieve. Stuff a pheasant with this, and place it in a stewpan with carrots and turnips; let all stew till tender, well[Pg 53] basting it with its own stock. Serve with rich Espagnole sauce or oyster sauce on a croustade of potato.
Notes
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