Pheasant, Stuffed and Roasted

Ingredients

• the pheasant
• the liver of the bird
• 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
• a little salt
• half an ounce of fresh butter
• a table-spoonful of olive-oil
• six raw button-mushrooms
• a clove of garlic
• two shallots
• half a tea-spoonful of capers
• four cloves
• a bay-leaf
• a small sprig of thyme
• another sprig of parsley
• half a tea-spoonful of peppercorns
• two table-spoonfuls of broth
• a glassful of sherry
• a dessert-spoonful of lemon-juice

Method

1. 1

   Prepare the pheasant and fill it with a forcemeat made from the liver, bread-crumbs, ham, mushrooms, shallot, parsley, pepper, salt, and butter.

2. 2

   Roast the pheasant covered with bacon.

3. 3

   For the sauce, sauté mushrooms, garlic, shallots, and spices in olive oil, add broth and sherry, simmer, and strain.

4. 4

   Serve the pheasant with the sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1166. The excerpt below is the record exactly as published.

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, a small sprig of thyme, another of parsley, and half a tea-spoonful of peppercorns, and stir these over a gentle fire for five or six minutes. Pour over these ingredients two table-spoon- fuls of broth and a glassful of sherry, and simmer very gently for fifteen minutes. Re- move the cloves, the herbs, and the garlic, pour in two si^oonfuls more of broth, simmer five minutes longer, and skim the sauce carefully. Rub it thi-ough a fine hair-sieve, add a dessert- spoonful of lemon-juic

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