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📝 Description
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🥘 Ingredients
2 pheasants, 1/4 lb. of butter, 2 slices of ham, 2 large onions sliced, 1/2 head of celery, the crumb of two French rolls, the yolks of 2 eggs boiled hard, salt and cayenne to taste, a little pounded mace, if liked; 3 quarts of stock No. 105.
👨🍳 Method
Cut up the pheasants, flour and braise them in the butter and ham till they are of a nice brown, but not burnt. Put them in a stewpan, with the onions, celery, and seasoning, and simmer for 2 hours. Strain the soup; pound the breasts with the crumb of the roll previously soaked, and the yolks of the eggs; put it to the soup, give one boil, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Pheasant Soup, expecting a fussy, antiquated affair, but was pleasantly surprised. The method was straightforward, and I found that the humble French rolls and hard-boiled eggs added a delightful thickness and richness to the soup without needing a fancy roux or cream. The pheasant, braised with ham and onions, lent a deep, gamey flavor that was surprisingly comforting on a chilly evening. I was delighted to discover that the mace, that often-overlooked spice, added a subtle, aromatic warmth that tied the whole dish together. This recipe is perfect for the weekend cook who enjoys a bit of old-fashioned resourcefulness. It's not a quick weeknight meal, but the effort is worth it for the depth of flavor. The soup is hearty and satisfying, making it an excellent choice for a cozy dinner or a make-ahead meal for a chilly day. I served it with some crusty bread to soak up every last drop, and it was a meal to remember.
