Braised Pheasant and Rump Steak

Ingredients

• a pheasant
• two pounds of good rump-steak
• three ounces of finely-grated bread-crumbs
• two ounces of fresh butter
• the eighth part of a nutmeg grated
• a small tea-spoonful of pepper
• half a tea-spoonful of mustard
• a tea-spoonful of anchovy sauce
• a tea-spoonful of soy
• a dessert-spoonful of mushroom-ketchup
• a scraped carrot
• four shallots
• a good-sized lump of sugar
• rather less than a pint of boiling stock or water
• the juice of half a lemon (optional)

Method

1. 1

   Truss the pheasant and prepare forcemeat with bread-crumbs, butter, nutmeg, and seasonings.

2. 2

   Lay bacon on the pheasant, place in a saucepan with rump steak, chestnuts, carrot, celery, shallots, sugar, and seasonings.

3. 3

   Cover with stock, bring to a boil, then simmer for three hours.

4. 4

   Serve beef and pheasant separately with gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1160. The excerpt below is the record exactly as published.

a pheasant, and truss it as for boiling. Put into it a little forcemeat made with three oimces of finely- grated bread-crumbs, two ounces of fresh butter, the eighth part of a nutmeg grated, and a little salt, pepper, and cayenne. Cover the breast with slices of fat bacon, and fasten them on securely with twine. Though this bacon is not served with the pheasant, it will be found excellent for breakfast if it is boiled two or three minutes before being used. Take two pounds of. good rump-steak, thi-ee-quarters of an inch thick. Lay two or thi-ee slices of fat bacon on this. Rub the inside of a good- sized saucepan with a clove of garlic. Dissolve two ounces of fresh butter in it, put in the beef, and round it a dozen chestnuts which have been skinned and scalded. Lay the pheasant upon it, breast uppermost, add a scraped carrot, three or four of the outer sticks of a head of celery cut into small pieces, four shallots, a good-sized lump of sugar, a small tea-spoonful of pepper, half a tea-spoonful of mustard, a tea-spoonful of anchovy sauce, a tea-spoonful of soy, and a dessert-spoonful of mushroom- ketchup. Pom- over these rather less than a pint of boiling stock or water

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