Curried Pheasant à la Pondicherry, Cold from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pick, cleanse, and singe the pheasant and cut it up into neat joints; put into a stewpan two ounces of butter, four sliced onions, two bayleaves chopped very fine or pounded, two sprigs of thyme, t...
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Cooking tools:
- Stewpan
- Stove
- Chef's knife
- Cutting board
Ingredients
- lemon juice
- salt
- tamarinds
- green capsicums
- boiled rice
- rice
- loaf sugar
- cold water
- onions
- butter
- pheasant
- creme
- turmeric powder
- cumin seed
- coriander seed
- mignonette pepper
- jamaica peppercorns
- thyme
- bayleaves
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