Pheasant Stuffed with Tomatoes
From Dressed game and poultry à la mode, 1888
Partridge and grouse can also be stuffed this way.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 Stuffed with Tomatoes. Truss a pheasant for roasting, and fill it with a forcemeat made of six tomatoes pounded in the mortar, with a tablespoonful of breadcrumbs, a shalot, a mushroom, half a clove of garlic, a tea- spoonful of parsley, and half an ounce of butter, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.