Pheasant, with white sauce

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 (15)
Instructions (16)
  1. Truss the bird with the legs inward, like a fowl for boiling.
  2. Singe it well.
  3. Take a little butter and the fat of some bacon, and fry the pheasant white.
  4. When sufficiently firm, take it out of the pan.
  5. Then put a spoonful of flour into the butter; fry this flour white.
  6. Next add a pint of veal or game jelly.
  7. Put in a few mushrooms, if pickled to be well washed.
  8. Cut small a bunch of parsley, a large onion, a little thyme, one clove, a pinch of salt, cayenne pepper, and a small lump of sugar.
  9. Stew the bird in this sauce till done.
  10. This may be known by putting a fork into the flesh, and seeing that no blood issues out.
  11. Then skim off the fat and drain the pheasant.
  12. Then strain and boil the gravy in which it has been stewed.
  13. Have ready a few mushrooms fried white in butter.
  14. Then thicken the gravy with the yolk of four eggs and two table-spoonfuls of cream.
  15. Throw in the mushrooms.
  16. Place the pheasant in a hot dish, pour the sauce over it, and serve it up.
Original Text
Pheasant, with white sauce. Truss the bird with the legs inward, (like a fowl for boiling); singe it well; take a little butter and the fat of some bacon, and fry the pheasant white; when sufficiently firm, take it out of the pan; then put a spoonful of flour into the butter; fry this flour white; next add a pint of veal or game jelly; put in a few mushrooms, if pickled to be well washed; cut small a bunch of parsley, a large onion, a little thyme, one clove, a pinch of salt, cayenne pepper, and a small lump of sugar; stew the bird in this sauce till done; this may be known by putting a fork into the flesh, and seeing that no blood issues out; then skim off the fat and drain the pheasant; then strain and boil the gravy in which it has been stewed; have ready a few mushrooms fried white in butter; then thicken the gravy with the yolk of four eggs and two table-spoonfuls of cream, throw in the mushrooms, place the pheasant in a hot dish, pour the sauce over it, and serve it up.
Notes
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