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Pheasant to Boil

A pheasant boiled with veal stuffing and mutton suet, served with celery or oyster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and mutton are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,394 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Pheasant to Boil

Ingredients

Directions

Prepare

  1. Truss the pheasant as you would a turkey.

  2. Stuff the breast with veal stuffing.

Cook and serve

  1. Place the pheasant in hot water with the chopped mutton suet.

  2. Boil until cooked through.

  3. Serve with celery or oyster sauce.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + muttontop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  2. Pheasant + vealtop 17% of all pairs
    Smell alikelow
    Cooked together132 recipes

    Shared aroma: geraniol (rose, geranium).

  3. Pheasant + muttontop 17% of all pairs
    Smell alikemoderate
    Cooked together54 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton suet
Adds fat to the cooking water, enriching the bird and adding moisture as it boils.
Veal stuffing
Fills the breast cavity, adding moisture and flavour to the lean bird during boiling.

The step that matters

Boil until cooked through. Pheasant is lean and can turn dry or tough if overcooked, yet undercooked poultry is unsafe. Check that the stuffing and thickest part of the meat are fully cooked before serving.

“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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