gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pheasant (a la Suinte Alliance)
From Cassell's dictionary of cookery, 1892
Serves 2
Time to roast is from 45 minutes to 1 hour and 15 minutes.
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 1157. The excerpt below is the record exactly as published.
Pheasant (a la Suinte Alliance). An epi- cure's dish. — Take a well-hung cock pheasant draw it, and truss it for roasting. Stuff it with a forcement made as follows : — ilince finely the flesh and intestines of two woodcocks or snipes, add to them two ounces of fresh butter, a tea-spoonful of salt, a tea-spoonful of pepper, a good pinch of cayenne, a small bimch of savoury herbs finely powdered, and as many chopped truffles as will be required
Cook this with the app: pantry check, scaling, and the assistant.