Minced Pheasant

Ingredients

• one or two pheasants
• an ounce of ham
• three shallots
• a sprig of thyme
• a bay-leaf
• a blade of mace
• a few peppercorns
• allspice
• a few mushroom parings
• two tablespoonfuls of broth
• half a pint of brown sauce
• a glass of Madeira or sherry

Method

1. 1

   Roast the pheasants until three-fourths done.

2. 2

   Cut up the parts and place in a stew-pan with skin and trimmings, ham, shallots, thyme, bay-leaf, mace, peppercorns, allspice, and mushroom parings.

3. 3

   Simmer in broth for 10 minutes, then add brown sauce and Madeira.

4. 4

   Simmer for 15-20 minutes, pound, and strain.

5. 5

   Pour puree over pheasant pieces, heat without boiling, and serve with fried bread fillets around the dish.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 154. The excerpt below is the record exactly as published.

Minced Pheasant. Put one or two pheasants, as required, on the spit ; take them down when three-fourths roasted. AVhen pheasants are plentiful, the legs are kept back for purees. Put the other parts, nicely cut up, skinned, and trimmed, into a stew- s 274 THE THOROUGH GOOD COOK. pan ; place the skin and trimmings in another stew-pan with an ounce of ham, three shallots, a sprig of thyme, a bay- leaf, a blade of mace, a few peppercorns, allspice, and a fcAv mushroom parings. Let the whole remain ten minutes in two tablespoonfuls of broth, hot ; then add half a pint of brown sauce, with a glass of Madeira or sherry

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