Stewed Pheasants and Rice - 1930's
This is one of the older recipes that I have posted on here, so bits of it might not make perfect sense. recipe assumes that you know how to gut and skin Pheasants too, you're welcome to cheat by getting a couple from the roadside or even a butcher who specialises in Game. 2 Pheasants 4 oz lean Ham (diced) 2 Onions 2 oz Butter A bunch of Herbs Pepper and Sale Flour Rice. 1. Singe and draw two young pheasants, then cut them into neat joints. 2. Put the giblets on to boil with an onion, a bunch of herbs (bouquet?) pepper and salt and sufficient water to cover. 3. Bring all to the boil then skim and boil gently. 4. Melt the butter in a stew pan and put the pieces of pheasant, the other onion (sliced), the ham (diced) and a little pepper and salt. 5. Cover tightly and draw the pan to where its contents will cook gently in their own juices. (roughly translated let it simmer). 6. Turn the pieces two or three times during the cooking which should last 45 minutes. 7. Take the...