Take, quite clear from the bones, and from all skin and sinew, the
flesh of a half- roasted pheasant; mince, and then pound it to the
smoothest paste ; add an equal bulk of the floury part of some fine
roasted potatoes, or of such as have been boiled by Captain Kater's
receipt (see Chapter XVII.), and beat them together until they are
well blended ; next throw into the mortar something less (in volume)
of fresh butter than there was of the pheasant-flesh, with a high
seasoning of mace, nutmeg, and cayenne, and a half- teaspoonful or
more of salt ; pound the mixture afresh for ten minutes or a quarter
of an hour, keeping it turned from the sides of the mortar into the
middle ; then add one by one, after merely taking out the germs
with the point of a fork, two whole eggs and a yolk or two without
the whites✪ Boudin of Pheasant a la Richelieu, if these last will not render the mixture too moist.
Mould it into the form of a roll, lay it into a stewpan rubbed with
butter, pour boiling water on it and poach it gently from ten to
fifteen minutes. Lift it out with care, drain it on a sieve, and when
ifcis quite cold cover it equally with beaten egg, and then with the
finest bread-crumbs, and broil it over a clear fire, or fry it in butter
of a clear golden brown. A good gravy should be made of the
remains of the bird and sent to table with it; the flavour may be
heightened with ham and eschalots, as directed in Chapter IV., page
96, and small mushrooms, sliced sideways', and stewed quite tender in
butter, may be mixed with the houdin after it is taken from the
mortar; or their flavour may be given more delicately by adding to
it only the butter in which they have been simmered, well pressed,
from them through a strainer. The mixture, which should be set
into a very cool place before it is moulded, may be made into several
small rolls, which will require four or five minutes’ poaching only.
The flesh of partridges will answer quite as well as that of pheasants
for this dish.
SAL?, 1 1 OF PHEASANT.
{See page 292.)
PHEASANT CUTLETS.
{See page 275.)
TO ROAST PARTRIDGES.
[In season from the first of September to the second of FebnJJtry, and as long
as they can be preserved fit for table from that time.]
Let the birds hang as long as they can possibly be kept without
becoming offensive; pick them carefully, draw, and singe them;
GAME.
CHAP. XV.J
289
wipe the insides thoroughly with a clean cloth ; truss them with the
head turned under the wing and the legs
diawn close together, not crossed. Flour
them when first laid to the fire, and baste
them plentifully with butter. Serve them
with bread sauce, and good brown gravy .
a little of this last should be poured over
them. In some counties they are dished
upon fried bread-crumbs, but these are
better handed round the table by them- Partridge trussed,
selves. Where game is plentiful we re-
commend that the remains of a cold roasted partridge should be
well bruised and boiled down with just so much water, or unfla-
voured broth, as will make gravy for a brace of other birds : this,
seasoned with salt✪ To Roast Partridges, and cayenne only, or flavoured with a few mush-
rooms, will be found a very superior accompaniment for roast part-
ridges, to the best meat-gravy that can be made. A little eschalot,
and a few herbs, can be added to it at pleasure. It should be served
also with boiled or with broiled partridges in preference to any other.
Page 267 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take, quite clear from the bones, and from all skin and sinew, the flesh of a half- roasted pheasant; mince, and then pound it to the smoothest paste ; add an equal bulk of the floury part of some fine roasted potatoes, or of such as have been boiled by Captain Kater's receipt (see Chapter XVII.), and beat them together until they are well blended ; next throw into the mortar something less (in volume) of fresh butter than there was of the pheasant-flesh, with a high seasoning of mace, nutmeg, and cayenne, and a half- teaspoonful or more of salt ; pound the mixture afresh for ten minutes or a quarter of an hour, keeping it turned from the sides of the mortar into the middle ; then add one by one, after merely taking out the germs with the point of a fork, two whole eggs and a yolk or two without the whites, if these last will not render the mixture too moist. Mould it into the form of a roll, lay it into a stewpan rubbed with butter, pour boiling water on it and poach it gently from ten to fifteen minutes. Lift it out with care, drain it on a sieve, and when it is quite cold cover it equally with beaten egg, and then with the finest bread-crumbs, and broil it over a clear fire, or fry it in butter of a clear golden brown. A good gravy should be made of the remains of the bird and sent to table with it; the flavour may be heightened with ham and eschalots, as directed in Chapter IV., page 96, and small mushrooms, sliced sideways, and stewed quite tender in butter, may be mixed with the houdin after it is taken from the mortar; or their flavour may be given more delicately by adding to it only the butter in which they have been simmered, well pressed, from them through a strainer. The mixture, which should be set into a very cool place before it is moulded, may be made into several small rolls, which will require four or five minutes’ poaching only. The flesh of partridges will answer quite as well as that of pheasants for this dish.
SALPICON OF PHEASANT.
{See page 292.)
PHEASANT CUTLETS.
{See page 275.)
TO ROAST PARTRIDGES.
[In season from the first of September to the second of February, and as long as they can be preserved fit for table from that time.]
Let the birds hang as long as they can possibly be kept without becoming offensive; pick them carefully, draw, and singe them;
wipe the insides thoroughly with a clean cloth ; truss them with the head turned under the wing and the legs diawn close together, not crossed. Flour them when first laid to the fire, and baste them plentifully with butter. Serve them with bread sauce, and good brown gravy . a little of this last should be poured over them. In some counties they are dished upon fried bread-crumbs, but these are better handed round the table by them- Partridge trussed, selves. Where game is plentiful we recommend that the remains of a cold roasted partridge should be well bruised and boiled down with just so much water, or unflavoured broth, as will make gravy for a brace of other birds : this, seasoned with salt, and cayenne only, or flavoured with a few mushrooms, will be found a very superior accompaniment for roast partridges, to the best meat-gravy that can be made. A little eschalot, and a few herbs, can be added to it at pleasure. It should be served also with boiled or with broiled partridges in preference to any other.
Records on this page
Boudin of Pheasant a la RichelieuTo Roast Partridges