Pheasant and Macaroni

Ingredients

• two pints of boiling water
• four ounces of macaroni
• a gill of mushroom ketchup
• the same of Marsala
• a tablespoonful of Parmesan cheese
• an ounce of butter
• a teaspoonful of unmixed mustard

Method

1. 1

   Simmer macaroni in boiling water for 20 minutes.

2. 2

   Drain and add to stock with salt, mustard, and cayenne.

3. 3

   Boil until tender, then mix in Parmesan and butter.

4. 4

   Serve with pheasant warmed in gravy.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.

Pheasant and Macaroni. Pull the flesh with two forks from a cold roast pheasant. Put the bones and trimmings into a saucepan with enough water to cover them, and POULTRY A LA MODE. 47 let them simmer till it is much reduced. Add two shalots, a little salt and pepper, a grate of nutmeg, a gill of mushroom ketchup and the same of Marsala. Thicken with flour and butter, and let all simmer gently for twenty minutes ; strain it, and put it back into the saucepan for it to boil up. Just before the pheasant is to be served, put the meat into the gravy and let it warm through with- out boiling. After it is dished, place round it some macaroni made as follows : — Have two pints of boiling water, into which plunge four ounces of macaroni, add pepper and salt, and simmer gently for twenty minutes. Drain it, and put it into a pint of good stock, with a little salt, a teaspoonful of un- mixed mustard and a dust of cayenne. Let it all boil till the macaroni is tender, then add a table- spoonful of Parmesan cheese and an ounce of butter

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