Roast Pheasant Stuffed with Truffles
From Practical household cookery, 1891
Serves 3
For best flavor, bury the stuffed pheasants for a few days.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 145. The excerpt below is the record exactly as published.
ROAST PHEASANT STUFFED WITH TRUFFLES. Select two young and plump pheasants, and draw then, in the same way as a turkey. Peel two pounds of fresh trufRes, cut them into small filbert shaped-pieces, and put them in a stewpan; pound the trimmings in a mortar, with a quarter of a pound of chopped pickled cooked ox- tongue and the same quantity of fat bacon ; add this to the truffles with one pound of sausage-meat ; season with salt, pepper, and nutmeg; set it to simmer for about ten minutes; stir frequently; then moisten it with a gill of either rum, Madeira, or broth
Cook this with the app: pantry check, scaling, and the assistant.