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Devilled Pheasant's Legs
From A year's cookery, 1880
Serves 2
Serve with grill sauce made from shallots, vinegar, preserved gravy, cayenne, anchovy essence, and sherry.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 24. The excerpt below is the record exactly as published.
Devilled Pheasant's Legs, with or without Devil Sauce. Eggs on the Dish. Hot Toast. Dry Toast. Brown and White Bread and Butter. Marmalade. Corn -Flour Milk. Luncheon. Mutton stewed with Vege¬ tables. Baked Omelette. Dinner. Soles, Filleted and Rolled. Salmi of Pheasant. Fried Potatoes ; Greenj. Lfeche Creme. Cheese, Pulled Bread, and Celery. Marketing. For ttse Day.— A pair of Soles, thick and of moderate size (January 3rd); a tin of preserved Mushrooms ; half a pound of Ratafias ; one Seville Orange. A YEARS COOKERY. 27 If there is not enough pheasant left for a salmi, Steak may be bought to make a Sea Pie (March 14th). One-pennyworth of Parsley (January 3rd) ; Potatoes, Greens. For To-morrow.— A tin of ham-cured Herrings ; Fillet of Beef (January 2nd) ; Muffins (January 29th) ; half a pound of Macaroni (January 1st). Breakfast. — If well cooked, the devil will be regarded by the epicure as the best part of the pheasants. The legs must be prepared over-night. With a sharp knife take the skin off the legs, and score the flesh twice crosswise on each side of the bone. Melt two ounces of butter, and mix with it a dessert-spoonful of salt, a tea-spoonful of pepper, a pinch of cayenne, a spoonful of mustard, and half a tea¬ spoonful of anchovy
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Cook this with the app: pantry check, scaling, and the assistant.