Pheasant
If this bird be eaten three SEASONABLE from September to November. days after it has been killed, it then has Note. Fry tench in the same way.
Perch, Stewed with Wine.
INGREDIENTS.-Equal quantities of stock and sherry, 1 bay-leaf, 1 clove of garlic, a small bunch of parsley, 2 cloves, salt to taste; thickening of butter and flour, pepper, grated nutmeg, 1/2 teaspoonful of anchovy sauce.
Scale the fish and take out the gills, and clean them thoroughly; lay them in a stewpan with sufficient stock and sherry just to cover them. Put in the bay-leaf, garlic, parsley, cloves and salt, and simmer till tender. When done, take out the fish, strain the liquor, add a thickening of butter and flour, the pepper, nutmeg and the anchovy sauce, and stir it over the fire until somewhat reduced, when pour over the fish, and serve. no peculiarity of flavour; a pullet would be more relished, and a quail would surpass it in aroma. Kept, however, a proper length of time - and this can be THE PHEASANT. ascertained by a slight smell and change TIME.-About 20 minutes. of colour-then it becomes a highly- SEASONABLE from September to Novem- flavoured dish, occupying, so to speak, the middle distance between chicken and ber:
PHEASANT, BROILED. venison. It is difficult to define any exact time to "hang" a pheasant; but any one possessed of the instincts of gastronomical science can at once detect the right moment when a pheasant should be taken down, in the same way as a good cook knows whether a bird should be removed from the spit, or have a turn or two more.
Pheasant alla Neapolitana. (An Italian Recipe.) - INGREDIENTS for dish for 4 persons. A pheasant, lardoons, 2 oz. of butter, 1/2 lb. of macaroni, 1/2 pint of beef or veal gravy, 2 tomatoes or some tomato sauce, 6 oz. of Parmesan cheese. AVERAGE COST, 4s. 6d.
Having larded the pheasant, roast it before a brisk fire, basting often till done. Cut up the bird very carefully; then put it together again, and serve it on a bed formed of the macaroni, the cheese, tomatoes and gravy stewed together till the former is perfectly tender. Some good sauce or gravy should be sent to table with this dish.
TIME.-For the pheasant, to 1 hour, for the macaroni, 1 to 1 hour.
SEASONABLE from October to February. or Pheasant, Broiled. (A Breakfast Luncheon Dish.) - INGREDIENTS.-1 pheasant, a little lard, egg and breadcrumbs, salt and cayenne to taste. Cut the legs off at the first joint, and the remainder of the bird into neat 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 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 mushroomsauce, sauce piquante, or brown gravy in which a few game bones and trimmings have been stewed.
TIME.-Altogether, hour.
SEASONABLE from the 1st of October to the beginning of February.
PHEASANT, ROAST. carefully found. The merrythought will come off in the same way as that of a fowl. The most valued parts are the A An ROAST PHEASANT.
B same as those which are most considered in a fowl.
