Pheasant and Macaroni

Ingredients

• Chop the meat of duck or partridges
• onion, parsley, a bay-leaf and a carrot

Method

1. 1

   Cook meat with bones, gravy, water, onion, parsley, bay-leaf, and carrot.

2. 2

   Add shallots, seasoning, mushroom catchup, sherry, flour, and butter.

3. 3

   Add macaroni cooked in stock, bake, and serve.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 50. The excerpt below is the record exactly as published.

PHBASANT AND MACARONI. This also is a luxurious dish, prevalent in all of the Italian cities. It can be made of any kind of game. Chop the meat of duck or partridges, rabbits or guinea fowl, into dice, using the remains of roast birds, put the bones and trimmings, gravy and filling with water to cover, onion, parsley, a bay- leaf and a carro

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