Stuffed Pheasant

Ingredients

• a well-kept pheasant
• Bone a woodcock
• two large truffles
• an anchovy
• a suitable piece of fresh butter
• pepper
• salt
• fine herbs
• a little lard (rape)

Method

1. 1

   Lard a well-kept pheasant.

2. 2

   Stuff it with a mixture of the boned woodcock's heart, liver, entrails, beef marrow, lard, pepper, salt, fine herbs, and truffles.

3. 3

   Ensure the stuffing does not protrude.

4. 4

   Prepare a piece of toast larger than the pheasant, pound the liver and entrails with truffles, anchovy, and butter, spread on the toast, and serve the pheasant on it after roasting.

Nutrition per serving

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 26. The excerpt below is the record exactly as published.

STUFFED PHEASANT Lard a well-kept pheasant, which should not have been plucked till wanted for use. Stuff as fol- lows: Bone a woodcock, make two lots of it — first, heart ; second, liver and entrails. Make a stuffing of this meat, cutting it up small, with beef marrow, a little lard (rape), pepper, salt, fine herbs, and a sufficient quantity of truffles to fill the inside of the pheasant. You must be careful that the stuffing does not protrude, which is sometimes a difficulty, but can be done with a little skill by attaching a crust of bread. Then take a piece of toast, which must exceed the size of the pheasant two inches each way, then take the liver and entrails of the woodcock and pound them with two large truffles, an anchovy, a little lard, and a suitable piece of fresh 79 THE

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