Fillets of Pheasant

Ingredients

• a well-hung young pheasant
• rather highly-seasoned bread-crumbs
• half a pint of water
• an inch or two of lemon-rind
• a pinch of salt
• half a dozen peppercorns
• a tea-spoonful of brown thickening
• a dessert-spoonful of mushroom ketchup
• a tea-spoonful of strained lemon-juice

Method

1. 1

   Pluck, draw, and singe the pheasant.

2. 2

   Cut off the flesh from the breast and wings to get fillets.

3. 3

   Dip fillets in beaten egg, then in bread-crumbs.

4. 4

   Fry slices of bread in hot fat until browned.

5. 5

   Fry fillets until equally browned.

6. 6

   Serve on toast with gravy.

7. 7

   For gravy, stew bones and trimmings in water with lemon-rind, salt, and peppercorns for half an hour, strain, skim, and thicken with brown thickening.

8. 8

   Add mushroom ketchup or lemon juice if desired.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1161. The excerpt below is the record exactly as published.

a well-hung young pheasant. Pluck, di'aw, and singe it, and then braise the fillets. To do this, cut off the flesh from the breast and wifig in one slice from each side ; this will give two large fillets; and to get three fillets of unifoim size, flatten the minion or smaller fillets, which consist of the strips of flesh which lie under the wings, with the flesh of the merry- thought, and any little pieces that can be lifted off. Dip the fillets into beaten egg, and then into rather highly- seasoned bread-crumbs. Frj- thin slices of bread of the same size as the fillets in hot fat, imtil they are lightly browned ; di-ain and di-y them. Fry the fillets also, and when they are equally and brightly browned, serve upon the pieces of toast on a hot dish, with a good gravy poured round them. To make the gravj-, stew +he bones and trim- mings of the pheasjint in half a pint of water, with an inch or two of lemon-rind, a pinch of salt, and half a dozen peppercorns. When they have simmered for half an hour or more, strain the gravy, skim carefully, and thicken with a tea-spoonful of brown thickening. Add a dessert-spoonful of mushroom ketchup, or a tea-spoonful of strained lemon- juice

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