| 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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