To stew a Pheasant, French Fashion

PERIOD: England, 17th century | SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 | CLASS: Authentic

DESCRIPTION: Pheasant stewed with prunes & currants

To stew a Pheasant, French Fashion.

Roast your Pheasasnt, till he be half Roasted, then boyl it in Mutton-Broath, and put into the Broath whole Pepper, whole Mace, and sliced Onions, and Vinegar, and make it sharp, and put in Pruans and Currans, and colour your Broath with bruised Pruans.