|
|
 Pheasant joints stewed with root vegetables.  Original Receipt from’ A new and easy method of cookery‘ by Elizabeth Cleland (Cleland 1755)Pheasant STEW it in white Gravy and when it is almost enough, put in it Salt, Pepper and Mace, then take boiled Artichoke Bottoms Chestnuts roasted and skinned, and put them in with a good Piece of Butter rolled in flour a Glass of white Wine, and Lemon Juice. Let them stew a while, then dish your Pheasant and Sauce put Forced meat Balls or Sausages a bout it. A good Fowl will do as well but truss it with the Head on like a Pheasant  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |