Yesterday's Pheasant
From The cult of the chafing dish, 1904
An excellent accompaniment to this is chestnut and celery salad.
Presented as published in 1904. 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 The cult of the chafing dish (1904) by Frank Schloesser, page 29. The excerpt below is the record exactly as published.
Yesterday's Pheasant. " If partridge had the woodcock's thighs, 'Twould be the noblest bird that flies ; If woodcock had the partridge breast, 'Twould be the best bird ever drest." Yesterday's Pheasant can be made into a most tempting dish by cutting up the remains into convenient chunks, omitting the bones. Put one tablespoon of butter in the Dish, add a tablespoon of flour, and keep on stirring till the mixture is smooth and light brown. Add a glass of claret, a tablespoon of Worcester auce, pepper and salt, and bring to a boil, FLESH AND FOWL 105 stirring occasionally. Now put in the chunks of pheasant
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Cook this with the app: pantry check, scaling, and the assistant.