Boiled Pheasant

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 (2)
Sauce
Instructions (2)
  1. Cover with buttered paper and simmer as gently as possible till it is done enough.
  2. Pour either celery, horseradish, oyster, or soubise sauce over it, and serve more in a tureen.
Original Text
Boiled Pheasant. Cover with buttered paper and simmer as gently as possible till it is done enough. Pour either celery, horseradish, oyster, or soubise sauce over it, and serve more in a tureen.
Notes
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