Pheasant, Stewed with Cabbage

Ingredients

• two pheasants
• two good-sized cabbages
• half a pound of streaky bacon
• one pound of uncooked Bologna sausages
• one pound of pork sausages
• a handful of parsley
• a small sprig of thyme
• a bay-leaf
• two carrots
• an onion
• a little pepper

Method

1. 1

   Prepare the pheasants and cabbage.

2. 2

   Soak and boil the cabbage, then drain.

3. 3

   In a large stewpan, bury the pheasants in the cabbage, add bacon, sausages, parsley, thyme, bay leaf, carrots, onion, and pepper.

4. 4

   Cover with stock, bring to a boil, then simmer for an hour and a quarter.

5. 5

   Serve with the cabbage and meats arranged on a dish.

Nutrition per serving

Estimated from matched ingredients across 7 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 with Cabbage.— Pick, draw, and singe two pheasants, and truss them as for boiling. Divide two good-sized cabbages into quarters, soak them for an hour, cut ofl the stalks, plunge them into boiling water, and let them boil for ten minutes ; then take them up, di-ain them, press the water from them, and put them into a large stewjjan. Burj- the pheasants in the cabbage, and add half a pound of streaky bacon, one pound of uncooked Bologna sausages, one potmd of pork sausages, a handful of parsley, a small sprig of thyme, a bay- leaf, tAvo carrots, an onion stuck with six cloves, and a little pepper. Pour in as much stock as will just cover the whole, cover the I stewpan closely ; bring the contents to a boil, and then let them simmer gently for an hour and a quarter. At the end of that time, lift out the birds and the meat, and keep them warm in the oven. Drain the cabbage, season with salt and pepper, and stir over a good fir-e until it is di-y. Place it on a dish, put the pheasants upon it, and place round it the bacon, sausage, and carrot cut into slices. Send good brown sauce, or, if preferred, a little poivrade sauce, to table in a tureen. Probable cost of pheasants, 3s. each, when in full season. Suffi- cient for eight or ten persons. Pheasant, Stuffed and Roasted.— Pick, draw, and singe the pheasant, truss it as for roasting, and fiU it with a forcemeat prepared as follows : — Wash the liver of the bird, and fry it in hot fat irntil it is done enough ; mince it finely, pound it in a mortar, and mix %vith it two table-spoonfuls of grated bread-crumbs, a dessert-spoonful of finely-minced ham, three mushrooms chopped small, a minced shallot, a tea-spoonful of chopped parsley, a little pepper and salt, and half an ounce of fresh butter. Mix these ingredients thoroughly, and bind them together with the yolk of an egg. Cover the breast of the bird wdth thin slices of fat bacon tied on secm-ely with twine, and roast before a clear fire. \\Tien it is done enough, serve the pheasant on a hot dish, with a sauce prepared as follows in a tureen: — Put a table-spoonful of olive-oil into a stewpan with six raw button- mushrooms, a clove of garlic, two shallots, and half a tea-spoonful of capers, all finely minced. Add four cloves, a bay-leaf

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