Pheasant Cutlets

Ingredients

• two young pheasants
• a carrot
• a turnip
• an onion
• a handful of parsley
• a sprig of thyme
• a bay-leaf
• a little pepper
• a little salt
• hot fat for frying

Method

1. 1

   Pluck, draw, and singe the pheasants, cut into joints, and shape into cutlets.

2. 2

   Flatten, season, and cover with egg and breadcrumbs.

3. 3

   Stew bones and trimmings with vegetables for gravy.

4. 4

   Fry cutlets until browned and serve with hot gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1160. The excerpt below is the record exactly as published.

a little salt, pepper, and cayenne. Cover the breast with slices of fat bacon, and fasten them on securely with twine. Though this bacon is not served with the pheasant, it will be found excellent for breakfast if it is boiled two or three minutes before being used. Take two pounds of. good rump-steak, thi-ee-quarters of an inch thick. Lay two or thi-ee slices of fat bacon on this. Rub the inside of a good- sized saucepan with a clove of garlic. Dissolve two ounces of fresh butter in it, put in the beef, and round it a dozen chestnuts which have been skinned and scalded. Lay the pheasant upon it, breast uppermost, add a scraped carrot, three or four of the outer sticks of a head of celery cut into small pieces, four shallots, a good-sized lump of sugar, a small tea-spoonful of pepper, half a tea-spoonful of mustard, a tea-spoonful of anchovy sauce, a tea-spoonful of soy, and a dessert-spoonful of mushroom- ketchup. Pom- over these rather less than a pint of boiling stock or water, cover the sauce- pan closely, bring the contents to a boil, then draw the pan to the side, and let them simmer as gently as possible for quite three hours. Serve the beef and the pheasant on separate dishes, and as hot as possible, with a little of the gravy strained over the pheasant, and the rest in a 'tureen. The nuts should be used to garnish the beef. If an acid flavour is liked, the juice of half a lemon may be added to the gravy, and a little salt put in if neces- sary, but this will depend upon the quality of the bacon. Probable cost, about 8s., with the- pheasant at 3s., and the rump-steak at Is. 6d. per pound. Sufficient for seven or eight persons. Pheasant, Broiled.— Pick, draw, and singe the pheasant, and divide it neatly into joints. Fry these in a little fat until they are equally and lightly browned all over. Drain them well, season with salt and cayenne, and dip them into egg and bread-crumbs. Broil over a clear fire, and serve on a hot dish, with brown sauce, mushroom sauce, or piquant sauce, as an accompaniment. The remains of a cold roast pheasant may be treated in this way. Time to broil, about ten minutes- Probable cost of pheasants, 3s. each when in full. Sufficient for three or four persons. Pheasant Cutlets.— Take two young. PHE ( -5-13 ) PHE woU-hung pheasants. Pluck, draw, and singe 1 them, and cut thorn into neat joints. Take out the bones carefully, and shape the joints into cutlets ; ilatten these with the cutlet- | bat, season rathei- highly, and cover them j thickly Avith egg and tinely-grated bread- crumbs. Put the bones and trimmings into a i saucepan, with a carrot, a turnip, an onion, a i handful of parsley, a sprig of thyme, a bay-leaf, | a little pepper

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