Pheasant or Partridge

Stewed in Spiced Ale Stock47

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 2 pheasants, plucked and drawn
  • ½ pt/300 ml light or game stock c


Tuck the legs into the vents, put the pheasants in a pan with all except the flour, and simmer for 1–1½ hours until tender.

Mix the flour with a little water, stir into the stock in the pan, and cook for a few minutes before serving.