Pheasant Stuffed with Oysters

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 (11)
for serving
Instructions (4)
  1. Truss a pheasant for roasting and fill it with forcemeat made of two dozen oysters pounded in the mortar, with a tablespoonful of brown breadcrumbs, half an ounce of fresh butter, a dessertspoonful of lemon juice, a boned anchovy, and a little cayenne.
  2. Mix these ingredients thoroughly and bind them with the yolk of an egg.
  3. Cover the bird with thin slices of fat bacon tied on securely, and roast before a clear fire.
  4. When done, dish up with clear gravy, and hand bread sauce in a tureen with it.
Original Text
Pheasant Stuffed with Oysters. Truss a pheasant for roasting and fill it with forcemeat made of two dozen oysters pounded in the mortar, with a tablespoonful of brown breadcrumbs, half an ounce of fresh butter, a dessertspoonful of lemon juice, a boned anchovy, and a little cayenne. Mix these ingredients thoroughly and bind them with the yolk of an egg. Cover the bird with thin slices of fat bacon tied on securely, and roast before a clear fire. When done, dish up with clear gravy, and hand bread sauce in a tureen with it.
Notes
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