Pheasant Stewed with Cabbage

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

a pheasant
a large cabbage
six ounces of good bacon
half a pound of Bologna sausage
three pork sausages
some parsley
a bayleaf
a bouquet garni
one carrot
an onion stuck with four cloves
a shalot
some pepper
stock as will cover the whole

For serving

poivrade sauce

Instructions (8)

Truss a pheasant for boiling.
Divide a large cabbage into quarters, soak them after cutting off the stalks, plunge them into boiling water and boil for about ten minutes.
Take them out, drain them and press all the water from them, then put them into the stewpan.
Lay the pheasant well in the cabbage, add six ounces of good bacon, half a pound of Bologna sausage, three pork sausages, some parsley, a bayleaf, a bouquet garni, one carrot, an onion stuck with four cloves, a shalot, and some pepper.
Pour in as much stock as will cover the whole, and cover the pan closely and bring to a boil and let it simmer slowly for an hour.
Then take out the bird and the meat and keep them warm whilst the cabbage is drained, peppered, and salted, and steamed over fire till dry.
Then place it on a dish, arrange the pheasant on it and all the other adjuncts round it.
Serve poivrade sauce in a tureen.

Original Text

Pheasant Stewed with Cabbage.

Truss a pheasant for boiling. Divide a large cabbage into quarters, soak them after cutting off the stalks, plunge them into boiling water and boil for about ten minutes. Take them out, drain them and press all the water from them, then put them into the stewpan. Lay the pheasant well in the cabbage, add six ounces of good bacon, half a pound of Bologna sausage, three pork sausages, some parsley, a bayleaf, a bouquet garni, one carrot, an onion stuck with four cloves, a shalot, and some pepper. Pour in as much stock as will cover the whole, and cover the pan closely and bring to a boil and let it simmer slowly for an hour. Then take out the bird and the meat and keep them warm whilst the cabbage is drained, peppered,[Pg 50] and salted, and steamed over fire till dry. Then place it on a dish, arrange the pheasant on it and all the other adjuncts round it. Serve poivrade sauce in a tureen.

Notes

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