Pull the flesh with two forks from a cold roast Pheasant. Put the bones and trimmings into a Saucepan with enough water to cover them, and let them simmer till it is much reduced. Add two shalots, a little salt and pepper, a grate of nutmeg, a gill of mushroom ketchup and the same of Marsala. Thicken with flour and butter, and let all simmer gently for twenty minutes; strain it, and put it back into the Saucepan for it to boil up. Just before the Pheasant is to be served, put the meat into the gravy and let it warm through without boiling. After it is dished, place round it some MACARONI made as follows:—Have two pints of boiling water, into which plunge four ounces of MACARONI, add pepper and salt, and simmer gently for twenty minutes. Drain it, and put it into a pint of good stock, with a little salt, a teaspoonful of unmixed mustard and a dust of cayenne. Let it all boil till the MACARONI is tender, then add a tablespoonful of Parmesan cheese and an ounce of butter. Toss it over fire till all is well mixed, then serve.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)