Pheasant, to boil

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 (4)

For the pheasant

Pheasant ↝ Pheasant, raw, meat only [Poultry Products]

For the sauce

stewed white celery ↝ Celery, raw [Vegetables and Vegetable Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a bit of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Boil the birds in abundance of water.
If they are large, they will require three quarters of an hour; if small, about half an hour.
For sauce—stewed white celery, thickened with cream, and a bit of butter rolled in flour; pour this over them.

Original Text

Pheasant, to boil.

Boil the birds in abundance of water; if they are large, they will require three quarters of an hour; if small, about half an[180] hour. For sauce—stewed white celery, thickened with cream, and a bit of butter rolled in flour; pour this over them.

Notes

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