To dress a Pheasant à la Braise

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Lay a Layer of Beef all over your Pan, then a Layer of Veal, a little Piece of Bacon, a Piece of Carrot, an Onion stuck with six Cloves, a Blade or two of Mace, a Spoonful of Pepper, Black and White, and a Bundle of Sweet Herbs; then lay in the Pheasant, lay a Layer of Veal, and then a Layer of Beef to cover it, let it over the Fire five or six Minutes, then pour in two Quarts of boiling Water; cover it close and let it stew very softly an Hour and Half, then take up your Pheasant and keep it hot, and let the Gravy Boil till there is about a Pint, then strain it off, and put it in again, and put in a Veal Sweetbread, first being stewed with the Pheasant, then put in some Truffles and Morels, some Livers of Fowls, Artichoke Bottoms, Asparagus Tops, if you have them, let all these Simmer in the Gravy about five or six Minutes, then add two Spoonfuls of Catchup, two of Red Wine, and a little Piece of Butter rolled in Flour, shake all together, put in your Pheasant, let them stew all together with a few Mushrooms about five or six Minutes more, then take up the Pheasant and pour your Ragoo all over with a few Force-Meat Balls. Garnish with Lemon; you may lard it if you chuse it.