Mrs Beetons Poultry and Game Revisited
Pheasant Cutlets
2-3 Pheasants
Brown Gravy
Egg
Breadcrumbs
Cayenne and Salt, to taste
Use young pheasants that have been hung a few days.
Pluck, draw and wipe the insides.
Cut into joints.
Remove the bones from the best of the joints.
Put the bones, the backbones, trimmings, etc., into a saucepan, with a little stock, herbs, vegetables, seasoning, etc., to make the gravy.
Flatten and trim the cutlets of a good shape, egg and breadcrumb them.
Grill them under a pre-heated grill.
Strain, flavour and thicken the gravy.
Pile cutlets high in the dish and pour the gravy underneath.
One of the small bones should be stuck on the point of each cutlet.
Time: 10 minutes.
Sufficient for 2 entrées.
Seasonable from the 1st of October to the beginning of February.
PHEASANT CUTLETS
1040. INGREDIENTS - 2 or 3 pheasants, egg and bread crumbs, cayenne and salt to taste, brown gravy.
Mode - Procure 3 young pheasants that have been hung a few days; pluck, draw, and wipe them inside; cut them into joints; remove the bones from the best of these; and the backbones, trimmings, &c., put into a stewpan, with a little stock, herbs, vegetables, seasoning, &c., to make the gravy. Flatten and trim the cutlets of a good shape, egg and bread crumb them, broil them over a clear fire, pile them high in the dish, and pour under them the gravy made from the bones, which should be strained, flavoured, and thickened. One of the small bones should be stuck on the point of each cutlet.
Time - 10 minutes.
Average cost, 2s. 6d. to 3s. each.
Sufficient for 2 entrées.
Seasonable from the 1st of October to the beginning of February.
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