Pheasant With White Sauce
Truss the bird with the legs inward, (like a fowl for boiling); singe it
well; take a little butter and the fat of some bacon, and fry the
pheasant white; when sufficiently firm, take it out of the pan; then put
a spoonful of flour into the butter; fry this flour white; next add a
pint of veal or game jelly; put in a few mushrooms, if pickled to be
well washed; cut small a bunch of parsley, a large onion, a little
thyme, one clove, a pinch of salt, cayenne pepper, and a small lump of
sugar; stew the bird in this sauce till done; this may be known by
putting a fork into the flesh, and seeing that no blood issues out; then
skim off the fat and drain the pheasant; then strain and boil the gravy
in which it has been stewed; have ready a few mushrooms fried white in
butter; then thicken the gravy with the yolk of four eggs and two
table-spoonfuls of cream, throw in the mushrooms, place the pheasant in
a hot dish, pour the sauce over it, and serve it up.
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