Truss a Pheasant for boiling. Divide a large cabbage into quarters, soak them after cutting off the stalks, plunge them into boiling water and boil for about ten minutes. Take them out, drain them and press all the water from them, then put them into the stewpan. Lay the Pheasant well in the cabbage, add six ounces of good bacon, half a pound of Bologna PIGEONS, three PORK PIGEONSs, some parsley, a bayleaf, a bouquet garni, one carrot, an onion stuck with four cloves, a shalot, and some pepper. Pour in as much stock as will cover the whole, and cover the pan closely and bring to a boil and let it simmer slowly for an hour. Then take out the bird and the meat and keep them warm whilst the cabbage is drained, peppered, and salted, and steamed over fire till dry. Then place it on a dish, arrange the Pheasant on it and all the other adjuncts round it. Serve poivrade Sauce in a tureen.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)