Pheasant à la Stafford Northcote from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pick, draw, and truss the pheasant as for roasting, lard it closely down each breast with lardons of fat bacon, put it into a stewpan with enough good flavoured stock to cover it, add two wineglass...
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Cooking tools:
- Larding needle
- Saucepan
- Oven
Ingredients
- herbs
- bayleaf
- breast with lardons of fat bacon
- marsala sherry
- pheasant
- lard
- mace
- onions
- black peppercorns
- jamaica peppers
- basil
- marjoram
- thyme
- parsley
- salad oil
- tomatoes
- pips
- raw tomatoes
- lemon
- breast
- olive oil
- flour
- chutney
- brown sauce
- liquor
- watercress
- endive
- salt
- tarragon vinegar
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