Pick, cleanse, and singe the pheasant and cut it up into neat joints; put into a stewpan twoounces of butter, fourslicedonions, twobayleaves chopped very fine or pounded, twosprigs of thyme, twoJamaica peppercorns, asaltspoonful of mignonette pepper, ateaspoonful of pounded coriander seed, half asaltspoonful of cumin seed, half asaltspoonful of turmeric powder; add the pieces of pheasant and fry all together for about fifteen minutes, then mix well in twotablespoonfuls of creme de riz and cover the whole with about onequart of well flavoured stock, the juice of twolemons, apinch of salt, atablespoonful of tamarinds, and twogreen capsicums, bring to the boil, and let this simmer gently on the side of the stove for half an hour, removing any fat as it rises. When cooked take up the pieces of meat and pass the other ingredients through the tammy cloth for the sauce and pour alittle of it over the pieces of pheasant. When the meat is cold dish it up in a border of boiled rice neatly piled up on the dish, and on the rice serve prepared French plums arranged in four triangular bunches, as in the engraving; pour more of the sauce over the meat, and any remaining may be served in a sauceboat. This dish may also be served hot.
French Plums for Curry
Boil threequarters of apound of French plums or prunes with twoounces of loaf sugar in enough cold water to cover them for one hour; take them up, and if the dish is to be served cold, put them on the ice to get very cold, and use.