Pheasant A La Braise Recipe
Put a layer of beef, the same of veal, at the bottom of the stewpan,
with a thin slice of bacon, a little bit of carrot, an onion stuck with
cloves, a bunch of sweet-herbs, some black and white pepper, and a
little beaten mace, and put in your pheasant; put over it a layer of
veal and the same of beef; set it on the fire for five or six minutes;
then pour two quarts of boiling water, cover it down close, and put a
damp cloth round the outside of the cover to prevent the steam escaping:
it must stew gently for an hour and a half; then take up the pheasant
and keep it hot, and let the gravy stew till reduced to about a pint;
strain it off, and put it into a saucepan, with a sweetbread, which must
have been stewed with the bird, some liver of fowls, morels, truffles,
artichoke bottoms, and the tops of asparagus, and let these simmer in
the gravy; add two spoonfuls of red wine and of ketchup, and a piece of
butter rolled in flour; let them stew for five or six minutes: lay the
pheasant in the dish, pour the ragout over it, and lay forcemeat balls
round it.
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