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Curry of Old Cock-Pheasant

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Curry of Old Cock-Pheasant

Ingredients

Directions

  1. Hang the cock-pheasant in the larder until ready to cook.

  2. Stuff the pheasant with a mixture of chopped rump-steak, both fat and lean.

  3. In a pot, add the stuffed pheasant, cover with water, and season with curry powder and salt.

  4. Simmer until the meat is tender and falling off the bones.

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.

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