Pheasant à la Stafford Northcote

Faisan à la Stafford Northcote


Pick, draw, and truss the pheasant as for roasting, lard it closely down each breast with lardons of fat bacon, put it into a stewpan with enough good flavoured stock to cover it, add two wineglasses of Marsala sherry, a bunch of herbs (bayleaf, thyme, parsley, basil, and marjoram), six or eight black peppercorns and the same number of white, two Jamaica peppers, a blade or two of mace, and two onions not sliced, and cook for fifteen minutes; take up the bird, dust it all over with flour, brush it well over with olive oil, and put it to roast in front of a brisk fire till a nice brown colour, keeping it well basted. Dish up, remove the trussing strings, garnish it straight down the breast with slices of lemon and slices of raw tomatoes alternately, having removed the peel and pips from the tomatoes and seasoned the slices with a little salad oil, tarragon vinegar, and a pinch of salt, also garnish round the dish here and there with little bunches of endive and watercress; serve the following sauce in a boat.

Sauce for Pheasant à la Stafford Northcote

Put a quarter of a pint of the liquor in which the pheasant was cooked into a stewpan with half an ounce of glaze, the juice of one lemon, half a pint of brown sauce, half a glass of Marsala sherry, and one and a half tablespoonfuls of chutney; boil up together till reduced about a fourth part, keeping it skimmed, then tammy, make hot again, and use.