cookbooks

Pheasant Pure Of Recipe

Chop the fleshy parts of a pheasant, the wings, breast, and legs, very

fine, and pound them well in a mortar. Warm a pint of veal jelly, and

stew the bird in it. Strain the whole through a sieve. Mix it all to the

consistency of mashed potatoes. Serve in a dish with fried bread round

it.

Vote

1
2
3
4
5

Viewed 1207 times.


Other Recipes from Game.

Yorkshire Pudding
Roast Duck With Apples
Roast Quail With Bread Sauce
Venison Steak
Stewed Pigeons
Bread Sauce
Turkey Or Veal Stuffing
Hare To Dress
Hare To Roast
Another Way
Hare To Hash
Hare To Jug No 1
Hare To Jug No 2
Hare To Jug No 3
Hare To Jug No 4
Hare To Mince
Hare To Stew
Hare Stuffing
Partridge To Boil
Partridge To Roast
Partridge A La Paysanne
Partridge A La Polonaise
Partridge A La Russe
Partridge Rolled
Partridge Stewed