| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Poultry, Mrs beetons | 4 | Servings | |
INGREDIENTS
| 2 | Pheasants | |
| Salt and pepper | ||
| 3 | oz | Butter |
| 1 | pt | Chicken stock |
| 1 1/2 | ts | To 2 ts arrowroot |
| 8 | oz | Seedless white grapes |
| 4 | tb | Double cream |
| 1 | ts | Lemon juice |
INSTRUCTIONS
Set oven at 350 or gas 4. Wipe the pheasants, season, and rub well all over with butter. Put a knob of butter inside each bird. Place the pheasants breast side down in deep pot roaster or flameproof casserole. Cover and cook with stock and buttered paper. Cook for 1 to 1 1/4 hrs until tender turning the birds breast side up after 25 minutes. When cooked remove the pheasants and keep hot. Boil the remaining liquid to reduce a little and strain into a saucepan. Blend the arrowroot with a little water and then stir into the hot stock. Bring to a boil and stir until sauce thickens and clears. Add the grapes, cream and lemon juice, then heat through without boiling. Check the seasoning. Arrange the pheasants on a serving dish, spoon the sauce over and serve. From Mrs Beetons Book of Cookery and Household Management 1994 ISBN 0-7063-7320-0 From : Eleanor Creighton Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Mar 30, 1998
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