Pheasant, Puré of

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 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Chop the fleshy parts of a pheasant, the wings, breast, and legs, very fine, and pound them well in a mortar.
  2. Warm a pint of veal jelly, and stew the bird in it.
  3. Strain the whole through a sieve.
  4. Mix it all to the consistency of mashed potatoes.
  5. Serve in a dish with fried bread round it.
Original Text
Pheasant, Puré of. Chop the fleshy parts of a pheasant, the wings, breast, and legs, very fine, and pound them well in a mortar. Warm a pint of veal jelly, and stew the bird in it. Strain the whole through a sieve. Mix it all to the consistency of mashed potatoes. Serve in a dish with fried bread round it.
Notes
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