Mrs Beetons Poultry and Game Revisited
Broiled Pheasant
(A Breakfast or Luncheon Dish)
1 Pheasant
Lard
Egg
Breadcrumbs
Salt and Cayenne, to taste
Cut the legs off at the first joint and cut the remainder into pieces.
Put them into a frying pan with a little lard and when browned on both sides and about half done, take them out and drain them.
Brush the pieces with egg and sprinkle with breadcrumbs with which has been mixed a good seasoning of cayenne and salt.
Grill for about 10 minutes, or rather longer and serve with Mushroom Sauce, Sauce Piquante, or Brown Gravy, in which a few game bones and trimmings have been stewed.
Time: Altogether ½ hour.
Sufficient for 4 or 5 persons.
Seasonable from the 1st of October to the beginning of February.
BROILED PHEASANT
(a Breakfast or Luncheon Dish)
1043. INGREDIENTS - 1 pheasant, a little lard, egg and bread crumbs, salt and cayenne to taste.
Mode - Cut the legs off at the first joint, and the remainder of the bird into neat pieces; put them into a fryingpan with a little lard, and when browned on both sides, and about half done, take them out and drain them; brush the pieces over with egg, and sprinkle with bread crumbs with which has been mixed a good seasoning of cayenne and salt. Broil them over a moderate fire for about 10 minutes, or rather longer, and serve with mushroom-sauce, sauce piquante, or brown gravy, in which a few game-bones and trimmings have been stewed.
Time - Altogether 1/2 hour.
Sufficient for 4 or 5 persons.
Seasonable from the 1st of October to the beginning of February.
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