Put a well-hung Pheasant in a buttered stewpan with three ounces of good BEEF dripping and six ounces of HAM cut into dice. Let the Pheasant fry over fire till it is nicely and lightly browned, then add a tablespoonful of chutnee and three large Spanish onions cut in rings; cover the Saucepan, and let it simmer till all are cooked. Take up the bird and put it on a dish, beat the onions over the fire for ten minutes, season with pepper and salt, and serve round the Pheasant.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)