Mrs Beeton Pheasant Cutlets
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
2 or 3 pheasants,
egg and bread crumbs,
cayenne and salt to taste,
Mode.—Procure 3 young pheasants that have been hung a few days; pluck, draw, and
wipe them inside; cut them into joints; remove the bones from the best of these;
and the backbones, trimmings, &c., put into a stewpan, with a little stock,
herbs, vegetables, seasoning, &c., to make the gravy. Flatten and trim the
cutlets of a good shape, egg and bread crumb them, broil them over a clear fire,
pile them high in the dish, and pour under them the gravy made from the bones,
which should be strained, flavoured, and thickened. One of the small bones
should be stuck on the point of each cutlet.
Time.—10 minutes. Average cost, 2s. 6d. to 3s. each.
Sufficient for 2 entres.
Seasonable from the 1st of October to the beginning of February.
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