Pheasant In The Pan - Faisan En Cocote

Pick, singe, and cut up the pheasant into neat joints; season them with a little salt and coralline pepper, and dust over with arrowroot that has been rubbed through a sieve. Put about one quart of good-flavoured game gravy (vol.i. page 7) in a stewpan with three fresh eschalots chopped fine, three or four bayleaves, a good sprig of thyme, ten or twelve peppercorns, four or five fresh mushrooms, one ounce of glaze, and a quarter-pint of sherry; boil together for about twenty minutes, then strain on to the bird which has been placed in a saute pan and bring to the boil; then take a fireproof jar, arrange the joints in it, pour the sauce over, which should be as thick as very thin cream, and if not the desired consistency a little more arrowroot may be added that is first mixed with a little stock, and reboiled with the liquor. Cover the jar down, stand it in some vessel containing boiling water, and put it in the oven to cook for forty to fifty minutes, then take up and place it on a dish and serve either hot or cold. This dish can be used for an entree or second-course dish, or for luncheon, and it also forms an excellent breakfast or supper dish when cold.

Larded Capercailzie - Courte Sauce Capercailzie Pique - Sauce Cowrie

Pick, singe, draw, and truss the capercailzie, and lard the breast with lardons of fat bacon; brush it all over with warm butter or clean warm dripping, and roast for twenty-five to thirty minutes according to the size of the bird, keeping it well basted while cooking; take up, remove the trussing-strings, and place on a fried crouton of bread. Serve with watercress salad (vol. i.) and Courte sauce in a sauce-boat.

Roast Partridges - Egg Sauce Perdrix Rotis - Sauce Oeufs

Pick, singe, and cleanse the partridges, and truss them for roasting place a square piece of fat slitted bacon on the breast of each bird, and rub them with clean dripping, roast them for twenty minutes beforea brisk fire, keeping them well basted while cooking, then take up and remove the trussing-strings, and dish up each bird on a crouton of fried bread; garnish the dish with watercress that has been picked, washed, and dried, and then seasoned with a little salad oil, tarragon vinegar, and salt, and serve with Egg sauce in a sauce-boat to be handed.

Partridges A L'andalouse Perdrix A L'andalouse

Pick and singe some partridges, and bone them as for a galantine; fill them with pork sausage-meat, and fasten each up to keep in the farce; truss the birds as for braising, place them in a stewpan with a few slices of carrot, turnip, celery, and onions, a bunch of herbs, thyme, parsley, bayleaf, a few peppercorns, and two or three cloves; rub one ounce of butter over the bottom of a stewpan, place a buttered paper over the birds, and cover the pan down; fry the contents for about fifteen minutes; then add a wineglassful of white wine and half a pint of ordinary stock, and braise for three-quarters of an hour, keeping the birds well basted while cooking, and occasionally adding a little more stock as that in the pan reduces; when cooked, take up, strain, and remove the fat, and add to the liquor half a pint of Brown sauce (vol. i.) and boil up together. Arrange a puree of potatoes straight down a flat dish, remove the trussing-strings from the birds, brush them over with warm glaze, and then dish them on the puree; garnish the side of the potato with halves of cooked artichoke bottoms that have been placed in the tin in a bain-marie until hot, and slices of cooked tomatoes, arranging these alternately; pour the sauce round the base of the dish, and serve as a second-course dish, or for a remove, or for luncheon.

Pheasant, chicken, etc, are nice prepared in the same way.