To dress a Pheasant à la Braise

Name: To dress a Pheasant à la Braise
Ingredients: lard; flour; butter; lemon; mushrooms; fowls; morels; red wine; asparagus; pheasant; pepper; truffles; water; onion; carrot; mace; cloves; veal; bacon; beef

Preparation info

Difficulty
Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

About

Method

Lay a Layer of Beef all over your Pan, then a Layer of Veal, a little Piece of Bacon