![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/meat.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
73
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
2 or 3 pheasants, egg and bread crumbs, cayenne and salt to taste, brown gravy.
👨🍳 Method
Procure 3 young pheasants that have been hung a few days; pluck, draw, and wipe them inside; cut them into joints; remove the bones from the best of these; and the backbones, trimmings, &c., put into a stewpan, with a little stock, herbs, vegetables, seasoning, &c., to make the gravy. Flatten and trim the cutlets of a good shape, egg and bread crumb them, broil them over a clear fire, pile them high in the dish, and pour under them the gravy made from the bones, which should be strained, flavoured, and thickened. One of the small bones should be stuck on the point of each cutlet.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making Mrs. Beeton's Pheasant Cutlets this week, and I must admit, it was a delightful trip back in time. I found the process of deboning and shaping the pheasant cutlets to be quite satisfying, like giving a fancy haircut to a tiny, feathered friend. The gravy, made from the bones and trimmings, was surprisingly rich and full of flavor. I was delighted to find that the cayenne pepper added just the right amount of heat, making the dish feel both comforting and exciting. This recipe is perfect for the adventurous weeknight cook who wants to elevate their dinner game. The small bone stuck on the point of each cutlet was a charming touch that I chose to present on the side, like a tiny, edible place card. It's a fun way to impress dinner guests or treat yourself to a fancy meal at home. Don't be intimidated by the old-fashioned language; with a bit of patience and a good sharp knife, you'll be enjoying these elegant cutlets in no time.
