Fried Old Pheasant

Ingredients

• 1 pheasant
• 2 thin slices of bacon
• 1 % tbsps. of flour
• % lb. of butter
• % pt. of cream
• 1 cup of water

Method

1. 1

   Preparation is the same as Fried Pheasant, but requires 2.5 to 3 hours to cook.

2. 2

   Use more cream and water for basting and cover the roasting pan to prevent over-browning.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 49. The excerpt below is the record exactly as published.

1 % tbsps. of flour % lb. of butter 1 cup of water % pt. sweet or sour cream Preparation: The young pheasant is dressed, carefully washed and dried, then salted inside and outside and the liver put back into the bird with a piece of butter. The slices of bacon are tied across the breast. Put the pheasant into the oven with % lb. of butter, baste it frequently and roast to a golden yellow. After 30 minutes, baste frequently with the cream' and water by spoonfuls. It will require 1 to 1^/^ hours to cook it well done. Before serv- ing, remove the bacon slices. Into the drippings stir the flour, brown it, if necessary add more water, cook and strain and serve the gravy with the bird. No. 34^FRIED OLD PHEASANT. The preparation is just the same as the one under No. 33, with the exception that it requires from 2% to 3 hours to cook the bird well done, therefore take a little more cream and water for basting and cover the roasting pan during part of the time to keep the bird from getting too dark. No. 35— PHEASANT PATTIES. In Shells or Other Small Molds. Quantity for 6 — 8 Persons. % lb. roasted pheasant meat 3 chopped truffles 3 tbsps. of butter % cup of chopped champignons 3 tbsps. of flour Salt Pheasant broth from bones 1 pinch of pepper Vz wlneglassful of white wine Some butter for the molds 2 eggs Preparation: The skin is removed from the meat. The meat, truffles and champignons are chopped fine. The bones are put on the fire with 3 qts of water, salt, a small piece of onion and boiled down to i/^ qt. of bouillon. Then the gravy is made by heating the 3 tablespoonfuls of butter and the same quantity of flour stirred in to brown, l^ qt. of boiiillon added and cooked. Season with salt and pepper, add white wine, meat, truffles and champignons and stir in tihe 2 yolks of eggs. Beat the whites of eggs and stir lightly into the mixture. — 107 — When this is done, fill the shells or buttered molds with the filling and bake in the oven to a nice brown color. Remarks: Truffles and champignons may be omitted. • No. 36— STEWED PHEASANT. Quantity for 6 Persons. 1 pheasant Salt Broth cooked from neck, wings, 2 — 3 wineglassfuls of white wine gizzard, liver, heart or sherry 1 large onion, sliced 3 tbsps. of butter 6 pepper-corns 3 tbsps. of flour 1 small carrot, sliced 3 tomatoes, sliced 2 bay-leaves Preparation: The pheasant is cleaned, dressed, put into a stewpot with 3 tablespoonfuls of butter, fried a little on all sides, the flour stirred in and then enough broth added to cover the bird. Put in the rest of the ingredients named above and roast slowly in the oven for 2 to 3% hours. Strain the gravy through a fine sieve and serve with the pheasant. No. 37— PHEASANT PIE. Quantity for 8 — 10 Persons. 2 young pheasants % wineglassful of Madeira % lb. of butter Juice of % lemon Salt % pt. of champignons 1% qts. broth from bones 1 small can of truffles Pie Cbntents. Liver, heart, gizzard, chopped Salt fine 1 pinch of pepper 2% soaked rolls 1 tbsp. of butter 3 eggs 1 tsp. of chopped onion Preparation: The pheasants are cleaned, dressed and fried in oven for 20 minutes with Yg lb. of butter. The meat is then removed from the bones and a good qt. of broth is made from the latter, seasoned with Madeira, salt, lemon juice. The champignons are quartered and the truffles sliced ; liver, heart, gizzard chopped fine, the rolls, salt, pepper, and yolk of egg stirred in. The onions are cooked a little in the drippings and the whole mixture added_and stewed a little while. The wlhites of eggs are beaten and stirred into the mixture after it has cooled. Now butter your dish and put in one-half of the gib- let filling as the bottom layer, then one layer of meat, then champignons and truffles, and so on until all tjhe meat, cham- pignons and truffles have been used. The broth is poured over the whole, the other half of the giblet filling put on the top and it is now baked in the oven for 11/4 hours. Serve it in the dish or casserole. — 108 — No. 38— RED GROUSE AND GUINEA HEN, Quantity for 6 Persons. 3 red grouse or 3 guinea hens 1 ^ tbsps. of flour % lb. of butter 1 cupful of water Salt Bacon slices to tie across the % pt. of cream breast Preparation: The preparation is the same as No. 33, Pheasant. It also requires 1 to 1% hours for cooking. Remarks : Grouse gets very tender when kept in butter- milk over night. No. 39— GROUSE PIE. Quantity for 14 Persons. 3 red grouse % lb. of butter Buttermilk Salt Pie Filling. % lb. beef with bones 3 tbsps. of butter % lb. lean pork Juice of % lemon 1 small can of truffles 1 tsp. of grated onions 1 pt. can champignons 1 glass Madeira 5 soakej rolls Salt 4 eggs 1 pinch of pepper Preparation: The grouse must be well hung; dress, salt and bake in hot oven with % lb. of butter for one hour, basting frequently. If buttermilk is to be obtained, put the grouse in buttermilk for 24 hours before baking. After frying, cut oflf the breasts and divide them into %ths. The other meat is cut from the bones and chopped fine, also the beef and pork. The soaked rolls are sauteed or dry fried in 3 tablespoonfuls of butter and 4 eggs stirred into tlhem. Now add grouse meat, beef, pork, salt, pepper, juice of % lemon, 1 wineglassful of Madeira, 1 teaspoonful of grated onion and mix well. The bones of the birds and beef are put on the fire with the cham- pignon and truffle juice and boiled down to % qt. of broth, half of which is stirred into the filling. Butter your dish or casserole and after lining it with paste, put in a layer of filling, then one of meat, strewing on some chopped champignons and truffles. Pour in the other % of the broth, cover with paste and bake in oven ly^ hours to a nice brown color. Serve with a Madeira gravy. The paste is made by mixing lightly 1/4 lb. of flour with y^ lb. of cold butter, i/^ glassful of cold water and 1 teaspoon- ful of brandy, then rolled out. Remarl^: These pies may be made of pheasants, heath cocks or hazel hens, snow hens, snipes, quails and partridges. — 109 — No. 40— FRIED PARTRIDGES. Quantity for 6 Persons. 6 young partridges % lb. of butter Salt % pt. sour cream Bacon slices 1 tbsp. flour Some water Preparation: After the birds have been cleaned, singed, dressed, wiped out and salted, tie the bacon slices around them, put them into a pan, pour on the hot butter and fry them for y^ hour, basting frequently and adding the cream by spoon- fuls. When well done, take off the bacon and serve with the following gravy. In the drippings, brown 1 tablespoonful of flour, add a little water if necessary, cook, strain and serve. A little white wine may be added to the gravy. No. 41— PARTRIDGE WITH SAUERKRAUT. Quantity for 6 Persons. 2 young part-ldges 1 wineglassful of white wine 11^ lbs. of sauerkraut Water for the sauerkraut 2 tbsps. of butter 1 tbsp. of flour 2 thin slices of bacon

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