Pheasant Cutlets

Ingredients

• a well-hung young pheasant
• a carrot
• a turnip
• an onion
• a handful of parsley
• a bouquet garni
• a bayleaf
• pepper
• salt
• hot fat

Method

1. 1

   Cut pheasant into neat joints, remove bones, shape into cutlets, flatten, season, and coat with egg and breadcrumbs.

2. 2

   Stew bones and trimmings with vegetables and herbs, thicken and strain for gravy.

3. 3

   Fry cutlets in hot fat until brown.

4. 4

   Serve on a hot dish with gravy.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Pheasant Cutlets. Take a well-hung young pheasant, cut it when prepared into neat joints. Take out the bones care- fully and shape the joints into cutlets ; flatten these with the cutlet-bat, season rather highly and cover them thickly with egg and finely-grated bread- crumbs. Put the bones and trimmings into a sauce- pan with a carrot, a turnip, an onion, a handful of parsley, a bouquet garni, a bayleaf, pepper, salt, and as much water as will cover them. Let them stew slowly till the flavour of the herbs is drawn out, then thicken gravy and strain. Fry the cutlets in hot fat

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