Hashed Pheasant

Ingredients

• an ounce of butter
• half an ounce of flour
• half a pint of stock or water
• a glass of claret
• a finely-minced onion
• a bunch of parsley
• a small sprig of thyme
• a bay-leaf
• a little pepper
• a little salt

Method

1. 1

   Cut cold roast pheasant into joints.

2. 2

   Melt butter in a stewpan, mix in flour, and stir until lightly colored.

3. 3

   Add stock, claret, onion, parsley, thyme, bay-leaf, pepper, and salt.

4. 4

   Simmer until thick enough to coat a spoon, strain, and add pheasant pieces.

5. 5

   Simmer until hot without boiling.

6. 6

   Serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1162. The excerpt below is the record exactly as published.

an ounce of butter in a stewpan, mix half an ounce of flour smoothly with it, and stir the mixture quickly over a gentle fire, until it is lightly coloured. Pour over it half a pint of stock or water, and add a glass of claret, a finely-minced onion, a bunch of parsley, a small sprig of thyme, a bay-leaf, and a little pepper and salt. Simmer the sauce gently by the side of the fire until it is thick enough to coat the spoon, then strain it, and put in the pieces of pheasant. Let these simmer for a minute or two until they are quite hot, but the sauce must not boil after the game is added. Serve the pheasant on a hot dish, with the hot gravy poured over it. Time, one hour and a half. Probable cost, 4d., exclusive of the wine and cold meat. Suflicient for three or four persons. Pheasant, Mock. — When only one pheasant can be obtained, a fine youjig fowl which has been kept three or four days may be trussed and roasted with it. Few people will discover that the two birds served on the same dish are not of the same species. Pheasant Pie. — Take six ounces of the cushion of veal, free it carefully from skin and gristle, and mince it finely. Mix with it six ounces of fat bacon also finely minced, six ounces of finely-grated bread-crumbs, three ounces of chopped beef suet, and one ounce of grated lean ham. Mix these ingredients thoroughly, season rather highly with pepper, salt, and gxated nutmeg, and bind the forcemeat together with yolk of egg. The addition of three or four chopped mushrooms will be an improvement. Pluck and clean a well-hung pheasant. Cut oft' its head, and divide it in two lengthwise. Bone the bird carefully, and fry the halves in hot fat until they are lightly browned. Drain them well, and put about half the foicemcat into them, then put them close together in their original position. Line a pie-mould, or forai a case,' according to the directions already given {see Paste for Eaiscd Pies). Lay slices of fat bacon at the bottom, and spread half of the remaining forcemeat on them. Put in the pheasant, the remainder of the forcemeat, and a slice of fat bacon over all. Lay on the lid, make a hole in the centre, and bake in a brisk oven. If there is any danger of the pie bui-ning, lay a paper upon it. In order to ascertain when it is done enough, push a trussing-needle through the hole in the centre ; if it penetrates easily, the pie is sufliciently cooked. This pie, if preferred, may be baked in a dish, and the pheasant maj' be jointed before it is put in. Half an hour after it is taken out of the oven pour into it, through the hole in the centre, a quarter of a pint of strong gravy made from the liver. Time to bake, two hours, or more. Probable cost, 6s. Suflicient for six or eight persons. Pheasant, Potted.— Pluck, di-aw, and singe a well-hung pheasant. Cut off its head, PHE (544 ) PHE and season it inside and out with salt, cayenne, and grated nutmeg. Put it into a dish bi-east downwards, and pour over it five or six ounces of dissolved butter. Cover the pan with a coarse paste made of flour and water, and bake in a moderate oven. When the bii-d is suffi- ciently baked, take it from the oven, and drain the butter from it. Let it get cold, then put it into a pot breast downwards, and cover with clarified butter. When the butter is set, tie a double fold of paper over it, and store in a cool place. If preferred, the bird can be divided into joints after it is baked, and packed closely into the pan. The advantage of this plan will be that much less butter will be required to cover it than if the bird were potted whole. Time to bake, about one hour. Probable cost of the pheasants, 3s. each when in full season. Sufficient for five or six persons. Pheasant, Potted (another way).— Pick the meat from a cold roast pheasant, mince it finely, and pound in a mortar to a smooth jjaste ; put the bones into a stewpan with a quart of strong stock, two ounces of lean ham, three shallots, two table-spoonfuls of sherry, two table-spoonfuls of mushroom ketchup, a bunch of parsley, a small sprig of thyme, a bay-leaf, and a dozen pepi^ercorns. Boil this down quickly until it is reduced to a glaze {see Glaze), then strain through a fine hair sieve, and mix with the meat. Add five or six ounces of clarified butter, and a little salt

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