Pheasant à l’Albert

Faisan à l’Albert

Method

Pick, singe, and cleanse the bird, and then cut it in neat joints, season it with ground ginger, salt, and a little cayenne; put it into a stewpan with two ounces of butter and two finely sliced Spanish onions if small—if large, one will be sufficient; add a bunch of herbs, thyme, parsley, and bayleaf, and fry for about twenty minutes; then add a teaspoonful of turmeric powder, a saltspoonful of crushed cumin seed, the juice of one lemon, one wineglass of sherry, one ounce of good glaze, and a pint of tomato sauce; cook all together for about half an hour, then remove the fat, and take up the joints; tammy the sauce, then mix again with the pheasant, and serve with a border of rice, very small tomatoes prepared as below, and button mushrooms. Serve hot.

Tomatoes for Pheasant à l’Albert

Take very small tomatoes, remove the pips and skin, and put them in a sauté pan with a little butter; season with pepper and salt, and cook for about ten minutes with a buttered paper over, and then use.

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