Salmis of Pheasant
From A second Dudley book of cookery and other recipes, 1914
Serve with sauce.
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 34. The excerpt below is the record exactly as published.
SALMIS OF PHEASANT TT> OAST the pheasant, keeping it moderately Av underdone. Quickly cut into eight pieces two legs, two wings (separated from the pinions), and the breast cut into four lengthwise. Skin the pieces and trim them neatly and keep them at a temperate heat in a covered vegetable pan, with a small quantity of burnt brandy and a little clear, melted meat glaze
Cook this with the app: pantry check, scaling, and the assistant.