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Pheasant Cutlets

Pheasant cutlets served with a stock-based gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Pheasant Cutlets

Ingredients

Directions

Prepare

  1. Cut the pheasants into joints and remove the bones.

  2. Place the bones in a saucepan with stock, herbs, vegetables, and seasoning to make gravy.

  3. Flatten and trim the cutlets.

Cook and serve

  1. Broil the cutlets over a good fire.

  2. Serve the cutlets on a dish, pour the gravy underneath, and place one bone on top of each cutlet.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Young pheasants
Provide the meat for the cutlets, which are cut from the joints.
Stock
Forms the liquid base of the gravy made from the bones.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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