Ingredients
2 pheasants
1 salt and pepper
3 oz butter
1 pt chicken stock
1 1/2 tsp to 2 ts arrowroot
8 oz seedless white grapes
4 tbsp double cream
1 tsp lemon juice
Directions
Set oven at 350 or gas 4. Wipe the pheasants, season, and rub well
all over with butter. Put a knob of butter inside each bird. Place
the pheasants breast side down in deep pot roaster or flameproof
casserole. Cover and cook with stock and buttered paper. Cook for 1
to 1 1/4 hrs until tender turning the birds breast side up after 25
minutes. When cooked remove the pheasants and keep hot. Boil the
remaining liquid to reduce a little and strain into a saucepan. Blend
the arrowroot with a little water and then stir into the hot stock.
Bring to a boil and stir until sauce thickens and clears. Add the
grapes, cream and lemon juice, then heat through without boiling.
Check the seasoning. Arrange the pheasants on a serving dish, spoon
the sauce over and serve. From Mrs Beetons Book of Cookery and
Household Management 1994 ISBN 0-7063-7320-0 From : Eleanor Creighton
Servings: 4 servings
Pheasant Veronique Recipe brought to you by Recipe Ideas
Categories: Pheasant; Poultry; Wild Game
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into antiquity, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, sadly, these early recipes were just primitive pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to historians is a series of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into starters, entrees and desserts, something that is very familiar to us today. He also tells us how the Romans used a good variety of spices and herbs, including some that we all recognise like basil, mint and parsley. In the 15th century, people returning from the crusades brought back many new spices and herbs from the Middle-East, such as parsley and basil. The introduction of these new culinary ideas was responsible for an outbreak in books on cookery, some of which are kept safe in private cookery archives. The arrival of TV gave us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Pheasant Veronique recipe.
