Pheasant, Stewed

Ingredients

• a pheasant
• a carrot
• an onion
• two cloves
• three or four outer sticks of celery
• a bunch of parsley
• half a dozen peppercorns
• a pinch of salt

Method

1. 1

   Pluck and draw the pheasant, truss it as a fowl for boiling.

2. 2

   Put it in a saucepan with enough hot stock or water to cover it, along with the carrot, onion, cloves, celery, parsley, peppercorns, and salt.

3. 3

   Boil the liquid, remove scum, then simmer gently until the bird is done.

4. 4

   Serve with celery sauce.

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 1165. The excerpt below is the record exactly as published.

. Pheasant, Stewed. — Pluck and draw a M-ell-hung pheasant, and truss it as a fowl is trussed for boiling. Put it in a saucepan with as much hot stock or water as will cover it, and put with it a carrot, an onion stuck with two cloves, thi-ee or four outer sticks of celery, a bunch of parsley, half a dozen peppercorns, and a pinch of salt

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