Forcemeat for Pheasant
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 5 minutes to boil livers. Cost: Is. -id. Sufficient for one pheasant.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 530. The excerpt below is the record exactly as published.
Forcemeat for Pheasant.— Take the livers of two fowls ; see that they are sound, and that the gaU has been properly cleared away. Parboil them, and then pound in a mortar, with half a pound of grated ham, cooked, and without fat, three or four trulfles, or mush- rooms, if the former cannot be had, half a tea- spoonful of minced parsley, and a shallot. Flavour with pepper, salt if requiied, and add a little nutmeg. Blend with the forcemeat three oimces of butter
Cook this with the app: pantry check, scaling, and the assistant.