Pheasant and Macaroni

Ingredients

• the remains of a cold roast pheasant
• two shallots
• a little salt
• a salt-spoonful of pepper
• half a salt-spoonful of grated nutmeg
• a table-spoonful of mushroom ketchup
• a table-spoonful of sherry
• a table-spoonful of flour
• two ounces of butter
• six ounces of good macaroni
• three pints of boiling water
• a tea-spoonful of unmixed mustard
• an ounce of butter

Method

1. 1

   Remove skin and sinews from the pheasant and shred the meat.

2. 2

   Simmer bones in water to make gravy.

3. 3

   Add shallots, seasonings, and thicken with flour and butter.

4. 4

   Cook macaroni in boiling water, then mix with stock and seasonings.

5. 5

   Combine with pheasant and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1158. The excerpt below is the record exactly as published.

Pheasant and Macaroni.— Pick the meat from the remains of a cold roast pheasant ; carefully remove the skin and sinews, and with two forks pull the flesh into pieces about half an inch long. Weigh it, and put it af*ide until wanted. Place the bones and trinmiings in a saucepan with as much water as will cover them, and let them simmer gently until all the goodness is di-awn out, and the sauce is so much reduced that it will merely moisten the meat ; then, supposing- that the latter weighs about half a pound, put with the gravy two shallots, a little salt and pepper, half a salt-spoonful of grated nutmeg, a table- spoonful of mushroom ketchup, and a table-spoonful of sherry. Thicken with a table-spoonful of flour, mixed smoothly with two ounces of butter, and let the gi'avy simmer gently twenty minutes longer. Strain it, put it back into the saucepan, and let it boil up. A few minutes before the pheasant is to be served put the meat into the gravy, let it warm through without boiling, then pour it into the centre of a hot dish, and place round it some macaroni prepared as follows : — Throw six ounces of good macaroni into tkree pints of boiling water, add a little pepper and salt, and simmer gently for twenty minutes. Drain well, and put it back into the saucepan with a pint of good stock, a small tea-spoonful of salt, a tea-spoonful of unmixed mustard, half a pHii; ( 542 ) PHE salt-spoonful o." g^^atcd nutmeg, a pinch of cayenne, and a salt-spoonful of pepper. Let the mixture boil until the macaroni is tender, then add a table-spoonful of grated Parmesan ana ar ounce of butter

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