Pheasant à la Braise

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (19)
For the braising liquid
For the ragout
For serving
Instructions (10)
  1. Put a layer of beef, the same of veal, at the bottom of the stewpan, with a thin slice of bacon, a little bit of carrot, an onion stuck with cloves, a bunch of sweet-herbs, some black and white pepper, and a little beaten mace, and put in your pheasant.
  2. Put over it a layer of veal and the same of beef.
  3. Set it on the fire for five or six minutes.
  4. Pour two quarts of boiling water, cover it down close, and put a damp cloth round the outside of the cover to prevent the steam escaping.
  5. It must stew gently for an hour and a half.
  6. Take up the pheasant and keep it hot, and let the gravy stew till reduced to about a pint.
  7. Strain it off, and put it into a saucepan, with a sweetbread, which must have been stewed with the bird, some liver of fowls, morels, truffles, artichoke bottoms, and the tops of asparagus, and let these simmer in the gravy.
  8. Add two spoonfuls of red wine and of ketchup, and a piece of butter rolled in flour.
  9. Let them stew for five or six minutes.
  10. Lay the pheasant in the dish, pour the ragout over it, and lay forcemeat balls round it.
Original Text
Pheasant à la Braise. Put a layer of beef, the same of veal, at the bottom of the stewpan, with a thin slice of bacon, a little bit of carrot, an onion stuck with cloves, a bunch of sweet-herbs, some black and white pepper, and a little beaten mace, and put in your pheasant; put over it a layer of veal and the same of beef; set it on the fire for five or six minutes; then pour two quarts of boiling water, cover it down close, and put a damp cloth round the outside of the cover to prevent the steam escaping: it must stew gently for an hour and a half; then take up the pheasant and keep it hot, and let the gravy stew till reduced to about a pint; strain it off, and put it into a saucepan, with a sweetbread, which must have been stewed with the bird, some liver of fowls, morels, truffles, artichoke bottoms, and the tops of asparagus, and let these simmer in the gravy; add two spoonfuls of red wine and of ketchup, and a piece of butter rolled in flour; let them stew for five or six minutes: lay the pheasant in the dish, pour the ragout over it, and lay forcemeat balls round it.
Notes
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