Draw and truss for braizing two nice pheasantfl, fry
them on a brisk fire in a stewpan with two ounces of
butter, two ounces of fat bacon, a shred union, carrot, and
half a head of celery, and season with salt, pepper, and a
bay-leaf. When of a nice golden colour all over, moisten
with a pint and a half of water, set to simmer for about
thirty-five minutes, with the pan partly covered, taking
care to frequently baste them with their own liquor, and
to turn them over once.
PRACTICAL HOUSEHOLD COOKERY. 331
In the meantime prepare a thick risotto, and when the
pheasants are properly cooked place them on a hot dish,
strain and skim off the fat from their liquor and add it to
the risotto, stir this well together, and when ready dish it
up, put the pheasants on the top, and serve with some
good gravy in a sauce-hoat apart.
668. PHEASANTS A LA NAPOLITAINE.
Select and draw two nice yoimg pheasants; lard the
breasts in the usual way with small strips of fat bacon ;
wrap them in well -buttered paper, and set them to roast
before a moderate fire for twenty-five minutes, taking
special care to baste them frequently with clarified butter ;
after which, remove the paper from the birds and roast
them ten minutes longer ; baste again two or three times,
and see that the strips of bacon do not colour too much.
Meanwhile prepare some macaroni Italienne (No. 89), and
when ready, and the pheasants are properly cooked, pour
the macaroni over a dish, place the pheasants in the
centre, and serve with some good gravy in a sauce- boat
apart.
Note, — In order to roast game to a nicety, attention and
experience are required, as it is of the utmost importance
that birds should be removed from the fire as soon as they
are done. This is generally found to be the case when a
certain amount of evaporation is emitted from the bird s
flesh.
664. PHEASANTS A LA HILANAISE.
Pick, draw, and truss two pheasants for boiling, and
braize them as for pheasants, housewife styla When
done, put them on a dish and keep hot; add one pint
of broth to the liquor in which the birds were braized,
boil this and pass it through a tnmmy, then skim off the
332 PRACTICAL HOUSEHOLD COOKERY.
fat, and put it in a stewpan with some of the liquor, two
savoy cabbages each cut in four, the cores taken out,
and previously blanched for five minutes in boiling salt
water, And half a pound each of Bologna sausage and
streaky bacon ; season with salt, pepper, and a " bouquet
garni ; *' cover with a sheet of buttered paper, to prevent
the cabbages colouring, simmer for three-quarters of an
hour with the pan covered; then remove the paper and
" bouquet ; " squeeze the gravy out of the cabbage bj*
pressing it in a colander ; cut the sausage and bacon into
slices a quarter of an inch thick ; cut also the cabbage into
small squares ; untie the pheasants and dish them up ;
place alternately cabbage, sausage, and bacon around the
pheasants, and serve with the remainder of the birds'
liquor, previously reduced to a half-glaze, in a sauce-boat
apart,
665. ROAST PHEASANT STUFFED WITH TRUFFLES. ✪ Pheasant, Housewife Style
Page 145 · 4 recipe records on this page
Presented as published in 1891. 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
Draw and truss for braizing two nice pheasants, fry them on a brisk fire in a stewpan with two ounces of butter, two ounces of fat bacon, a shredded onion, carrot, and half a head of celery, and season with salt, pepper, and a bay-leaf. When of a nice golden colour all over, moisten with a pint and a half of water, set to simmer for about thirty-five minutes, with the pan partly covered, taking care to frequently baste them with their own liquor, and to turn them over once.
In the meantime prepare a thick risotto, and when the pheasants are properly cooked place them on a hot dish, strain and skim off the fat from their liquor and add it to the risotto, stir this well together, and when ready dish it up, put the pheasants on the top, and serve with some good gravy in a sauce-hoat apart.
668. PHEASANTS À LA NAPOLITAINE.
Select and draw two nice young pheasants; lard the breasts in the usual way with small strips of fat bacon ; wrap them in well -buttered paper, and set them to roast before a moderate fire for twenty-five minutes, taking special care to baste them frequently with clarified butter ; after which, remove the paper from the birds and roast them ten minutes longer ; baste again two or three times, and see that the strips of bacon do not colour too much. Meanwhile prepare some macaroni Italienne (No. 89), and when ready, and the pheasants are properly cooked, pour the macaroni over a dish, place the pheasants in the centre, and serve with some good gravy in a sauce- boat apart.
Note, — In order to roast game to a nicety, attention and experience are required, as it is of the utmost importance that birds should be removed from the fire as soon as they are done. This is generally found to be the case when a certain amount of evaporation is emitted from the bird's flesh.
664. PHEASANTS À LA MILANAISE.
Pick, draw, and truss two pheasants for boiling, and braize them as for pheasants, housewife style When done, put them on a dish and keep hot; add one pint of broth to the liquor in which the birds were braized, boil this and pass it through a tammy, then skim off the
fat, and put it in a stewpan with some of the liquor, two savoy cabbages each cut in four, the cores taken out, and previously blanched for five minutes in boiling salt water, And half a pound each of Bologna sausage and streaky bacon ; season with salt, pepper, and a " bouquet garni ; *' cover with a sheet of buttered paper, to prevent the cabbages colouring, simmer for three-quarters of an hour with the pan covered; then remove the paper and " bouquet ; " squeeze the gravy out of the cabbage by pressing it in a colander ; cut the sausage and bacon into slices a quarter of an inch thick ; cut also the cabbage into small squares ; untie the pheasants and dish them up ; place alternately cabbage, sausage, and bacon around the pheasants, and serve with the remainder of the birds' liquor, previously reduced to a half-glaze, in a sauce-boat apart,
665. ROAST PHEASANT STUFFED WITH TRUFFLES.
Records on this page
Pheasant, Housewife StylePheasants a la NapolitainePheasants a la HilanaiseRoast Pheasant Stuffed with Truffles