Pheasant Pure Of


Chop the fleshy parts of a pheasant, the wings, breast, and legs, very

fine, and pound them well in a mortar. Warm a pint of veal jelly, and

stew the bird in it. Strain the whole through a sieve. Mix it all to the

consistency of mashed potatoes. Serve in a dish with fried bread round

it.



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