Broiled Pheasant

Ingredients

• a pheasant
• season with salt
• season with cayenne

Method

1. 1

   Pick, draw, and singe the pheasant, then divide into joints.

2. 2

   Fry in fat until browned, drain, season, dip in egg and breadcrumbs, and broil over a clear fire.

3. 3

   Serve with brown sauce or mushroom sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1159. The excerpt below is the record exactly as published.

boiled pheasant. Time to boil half an hour from the time of boibng, for a small youno- bird; three-quarters of an hour for a larger one; one hour or more for an old one. Probable cost of pheasants, about 3s. each when in full season. Sufficient for three or ioui- persons. Pheasant, Boudins of (a la Richelieu). —Pick the meat from a cold pheasant. Care- fully remove the skin and sinews, and pound the flesh in a mortar to a smooth paste. Sup- posing there to be twelve ounces of pheasant- meat, mix with it twelve ounces of pounded potatoes, or eight ounces of panada [see i a- nada), and six ounces of fresh butter. Mix these ingi-edicnts thoroughly, pound them together, and season rather highly with salt, cayenne, and powdered mace. Bind the mixture together with the unbeaten yolks of five eggs added one at a time, the whites of two, two table-spoonfuls of white sauce, and, last 'of all, two table-spoonfuls of boiled onions chopped small. As it is very important that the preparation should be as light and spongy as possible, it is well to test a small quantity by making it up into a ball and poaching it in hot water, so that if it is not of the proper con- sistency, it may be made so before the whole is cooked. If not firm enough, more eggs should be added. If too firm, add a small quantity of water. Spread the forcemeat out on a dish, and make it up into small cutlets, about three inches long, two inches vdde, and a quarter of an inch thick. Drop these carefully into verj' hot water, and poach them gently for a few minutes. The water should not be allowed to boil, or the boudins will be spoilt. Take thein up, di-ain well, let them get cold, then dip them into egg and bread-crumbs, and fry in hot butt('r until they are lightly browned. Serve in a circle on a hot dish, and send some good gravy to table in a tureen. The gravy may be made as follows : — Peel and slice four onions. Fry them in butter imtil they are lightly browned, dredge an ounce of flour OA'er them, and pour upon them half a pint of stock, or, failing this, a tea-spoonful of Liebig's ex- tract of meat dissolved in half a pint of boiling water. Add a glassful of sherry or claret, the bones of the pheasant broken into small pieces, and a little pepper and salt. Simmer the sauce over a gentle fire for twenty minutes, strain through a sieve, and it is ready for use. Time, four or five minutes to simmer the boudins. To bo fried in hot fat until they are lightly browned. Probable cost of pheasants, 3s. each when in full season. Sufficient, boudins made from the flesh of a moderate-sized pheasant, for six or eight persons. Pheasant, Bi^aised, and Rump Steak. — Pick, draw, aud singe 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, cover the sauce- pan closely, bring the contents to a boil, then draw the pan to the side, and let them simmer as gently as possible for quite three hours. Serve the beef and the pheasant on separate dishes, and as hot as possible, with a little of the gravy strained over the pheasant, and the rest in a 'tureen. The nuts should be used to garnish the beef. If an acid flavour is liked, the juice of half a lemon may be added to the gravy, and a little salt put in if neces- sary, but this will depend upon the quality of the bacon. Probable cost, about 8s., with the- pheasant at 3s., and the rump-steak at Is. 6d. per pound. Sufficient for seven or eight persons. Pheasant, Broiled.— Pick, draw, and singe the pheasant, and divide it neatly into joints. Fry these in a little fat until they are equally and lightly browned all over. Drain them well, season with salt

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