Mrs Beeton Pheasant Soup
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 =
1/4 lb. of butter,
2 slices of ham,
2 large onions sliced,
1/2 head of celery,
the crumb of two French rolls,
the yolks of 2 eggs boiled hard,
salt and cayenne to taste,
a little pounded mace, if liked;
3 quarts of stock No. 105.
Mode.—Cut up the pheasants, flour and braise them in the butter and ham till
they are of a nice brown, but not burnt. Put them in a stewpan, with the onions,
celery, and seasoning, and simmer for 2 hours. Strain the soup; pound the
breasts with the crumb of the roll previously soaked, and the yolks of the eggs;
put it to the soup, give one boil, and serve.
Time.—2–1/2 hours. Average cost, 2s. 10d. per quart, or, if made with
fragments of gold game, 1s.
Seasonable from October to February.
Sufficient for 10 persons.
Note.—Fragments, pieces and bones of cold game, may be used to great advantage
in this soup, and then 1 pheasant will suffice
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