Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › PHEASANT, POTTED (another way)
PHEASANT, POTTED (another way)
Pick the meat from a cold roast pheasant, mince it finely, and pound in a mortar to a smooth paste; put the bones into a stewpan with a quart of strong stock, two ounces of lean ham, three shallots, two table-spoonfuls of sherry, two table-spoonfuls of mushroom ketchup, a bunch of parsley, a small sprig of thyme, a bay-leaf, and a dozen peppercorns. Boil this down quickly until it is reduced to a glaze (see GLAZE), then strain through a fine hair-sieve, and mix with the meat. Add five or six ounces of clarified butter, and a little salt, and cayenne. Pound these ingredients together, and press the mixture into small potting-jars. Pour over the contents clarified butter to the thickness of half an inch, and store in a cool, dry place. Probable cost, 4s., with pheasants at 3s. each.