Pheasant joints stewed with root vegetables.
Original Receipt from' A new and easy method of cookery' by Elizabeth Cleland (Cleland 1755)
Pheasant STEW it in white Gravy and when it is almost enough, put in it Salt, Pepper and Mace, then take boiled Artichoke Bottoms Chestnuts roasted and skinned, and put them in with a good Piece of Butter rolled in flour a Glass of white Wine, and Lemon Juice. Let them stew a while, then dish your Pheasant and Sauce put Forced meat Balls or Sausages a bout it. A good Fowl will do as well but truss it with the Head on like a Pheasant
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