To boil a Pheasant

Method

Take a fine Pheasant, boil it in a good deal of Water, keep your Water boiling, Half an Hour will do a small one, and three Quarters of an Hour a large one; let your Sauce be Sellery stewed and thicken’d with Cream, and a little Piece of Butter rolled in Flour; take up the Pheasant, and pour the Sauce all over. Garnish with Lemon. Observe to stew your Sellery so, that the Liquor will be all wasted away before you put your Cream in; if it wants Salt put in some to your Palate.

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