Pheasant à l’Albert from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pick, singe, and cleanse the bird, and then cut it in neat joints, season it with ground ginger, salt, and a little cayenne; put it into a stewpan with two ounces of butter and two finely sliced Sp...
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Cooking tools:
- Kitchen torch
- Chef's knife
- Cutting board
Ingredients
- ginger
- salt
- cayenne
- butter
- spanish onions
- herbs
- thyme
- parsley
- turmeric powder
- bayleaf
- lemon
- cumin seed
- sherry
- pheasant
- tomato sauce
- tomatoes
- rice
- pips
- button mushrooms
- buttered paper
- pepper
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