Pheasant Stewed with Cabbage

Ingredients

• a large cabbage
• six ounces of good bacon
• half a pound of Bologna sausage
• three pork sausages
• one carrot
• an onion stuck with four cloves
• a bayleaf
• a bouquet garni
• a shalot
• some pepper

Method

1. 1

   Truss pheasant for boiling.

2. 2

   Boil cabbage quarters for 10 minutes, drain, and press water out.

3. 3

   Place cabbage in a stewpan, lay pheasant on top, add bacon, sausage, herbs, and stock.

4. 4

   Cover and simmer for an hour.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.

Pheasant Stewed with Cabbage. Truss a pheasant for boiling. Divide a large cabbage into quarters, soak them after cutting off the stalks, plunge them into boiling water and boil for about ten minutes. Take them out, drain them and press all the water from them, then put them into the stewpan. Lay the pheasant well in the cab- bage, add six ounces of good bacon, half a pound of Bologna sausage, three pork sausages, some parsley, a bayleaf, a bouquet garni, one carrot, an onion stuck with four cloves, a shalot, and some pepper

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