Pheasant to Stew

Ingredients

• the pheasant
• as much veal stock as will cover it
• pepper
• salt
• a glass of wine
• a piece of butter
• rolled in flour
• a little lemon-juice
• artichoke bottoms parboiled
• beaten mace
• forcemeat balls

Method

1. 1

   Put the pheasant into the stewpan, with as much veal stock as will cover it; stew it till there is liquor enough left for sauce; skim, and add artichoke bottoms parboiled, beaten mace, a glass of wine, pepper and salt; thicken with a piece of butter rolled in flour, and a little lemon-juice; take up the pheasant; pour the sauce over it; put forcemeat balls into the dish, and serve it.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 377. The excerpt below is the record exactly as published.

HEASANT, to Stew.— Put it into the stewpan, with as much veal stock as will cover it ; stew it till there is liquor enough left for sauce ; skim, and add artichoke bottoms parboiled, beaten mace, a glass bf wine, pepper and salt ; thicken with a piece of butter rolled in flour, and a little lemon-juice ; take up the pheasant ; pour the sauce over it; put forcemeat balls

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