Pheasant a la Victoria

Ingredients

• a quarter of a pound of bacon
• a small clove of garlic
• a small shalot
• a bayleaf
• half a carrot
• half a turnip
• half a dozen stewing oysters
• salt and pepper to taste
• a glass of Marsala

Method

1. 1

   Stew bacon, garlic, shalot, bayleaf, carrot, turnip, and oysters.

2. 2

   Pound with more oysters and stuff the pheasant.

3. 3

   Stew until tender, basting with stock.

4. 4

   Serve with Espagnole or oyster sauce.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.

a glass of Marsala to the broth and serve in a boat. Pheasant a la Victoria. Take a quarter of a pound of bacon, cut it up in pieces (frying the bacon first), add a small clove of garlic, a small shalot, a bayleaf, half a carrot, half a turnip, half a dozen stewing oysters, and salt and pepper to taste

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