Pulled and Devilled Pheasant
From A second Dudley book of cookery and other recipes, 1914
Excellent for breakfast or luncheon.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 33. The excerpt below is the record exactly as published.
PULLED AND DEVILLED PHEASANT TDOACH one or more pheasants, according to the quantity required. Remove all white meat from the breast and pull into small pieces, and mix with a good creamy white sauce. Take the pinions and the legs, and devil them as follows : — Two ounces of butter warmed, one dessert- spoonful of mustard (dry), one tablespoonful of flour, one tablespoonful of Harvey sauce, one table- spoonful of Worcester sauce, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.