A Pheasant Pie

Ingredients

• One pheasant.
• A little allspice.
• Six slices of ham.
• Three slices of lemon (without the peel).
• Some fat bacon.
• Forcemeat.
• One onion.
• Gravy or stock.
• Twenty peppercorns.

Method

1. 1

   Remove bones from pheasant, fill with ham, bacon, and forcemeat.

2. 2

   Place in a stewpan with cold water, boil, rinse to remove scum, then place in another pan with bacon, onion, peppercorns, allspice, lemon, and enough gravy to stew without covering.

3. 3

   Stew for 1.5 hours until tender, then place in pie crust or mold and pour jelly or gravy over.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 17. The excerpt below is the record exactly as published.

A PHEASANT PIE Ingredients One pheasant. A little allspice. Six slices of ham. Three slices of lemon (without Some fat bacon. the peel). Forcemeat. Gravy or stock. One onion. Aspic jelly. Twenty peppercorns.

Cook this with the app: pantry check, scaling, and the assistant.