Pheasant Soup (Another Way)

Ingredients

• a well-hung pheasant
• a quart of unseasoned beef stock
• an ounce of fresh butter
• a heaped table-spoonful of finely-grated bread-crumbs
• a large tea-spoonful of salt
• a blade of mace powdered
• a pinch of cayenne

Method

1. 1

   Roast a well-hung pheasant according to previous directions.

2. 2

   Take off the flesh from the breast and wings, skin it, and set aside.

3. 3

   Divide the rest into joints, put into a stewpan, pour over beef stock, let it boil, and simmer gently for three hours.

4. 4

   Strain the soup, rub the meat through a sieve, pound the breast flesh with butter and other ingredients, mix with the soup, stir until hot, skim carefully, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1165. The excerpt below is the record exactly as published.

Pheasant Soup (another way). — Roast a well-hung pheasant according to the dii-ections given in the last recipe. Take ofl: the flesh from the breast and wings, skin it, and lay it aside. Divide the rest of the bird into joints, jjut it into a stewpan, pour over it a quart of unseasoned beef stock, let it boil, and simmer gently for thr-ee hours. Strain the soup, and carefully rub the meat through a tamis or sieve. Poimd the flesh of the breast in a mortar until it is reduced to a smooth paste, mix with it an ounce of fresh butter, a heaped table-spoonful of finely-grated bread- crumbs, a large tea-spoonful of salt, a blade of mace powdered, and a pinch of cayenne

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