A stewed Pheasant

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take your Pheasant and stew it in Veal Gravy, take Artichoke Bottoms parboiled, some Chestnuts roasted and blanched; when your Pheasant is enough (but it must stew till there is just enough for Sauce) then skim it, put in the Chestnuts and Artichoke Bottoms, a little beaten Mace, Pepper and Salt, just enough to season it, and a Glass of White Wine, and if you don’t think it thick enough, thicken it with a little Piece of Butter rolled in Flour, and squeeze in a little Lemon; pour the Sauce over the Pheasant, and have some Force-Meat Balls fry’d and put into the Dish.

Note, A good Fowl will do full as well, trussed with the Head on like a Pheasant; you may fry Sausages instead of Force-Meat Balls.