One thought on “William Lawrence Sr Omnibit 3-31-15”

  1. Here is a is a “hunt breakfast” dish that will surely warm the cockles of your heart:
    Try it.

    Pheasant and Pork Pâté

    serves 8 – 10
    brace of pheasants, cleaned
    1 small onion
    1 celery stalk
    2 bay leaves
    salt pepper
    25 g (1 oz) gelatine
    8 oz (225 g) fat pork
    clarified butter
    1. Put the pheasants into a saucepan and cover with cold water. Bring to the boil, then drain and skin the pheasants.

    2. Return to the pan, cover with fresh cold water and add the onion, celery, bay leaves, salt and pepper.

    3. Bring to the boil and simmer for 1 hour.

    4. Remove the pheasants from the pan and strip the meat from the carcasses.

    5. Return the meat to the pan and simmer for a further 1 hour.

    6. Remove the pheasant meat and strain the cooking liquid.

    7. Reserve 150 ml (1/4 pint) of the liquid and dissolve the gelatine in it.

    8. When completely dissolved, add to the remaining liquid.

    9. Mince the pheasant meat with the fat pork and stir into the gelatine mixture.

    10. Turn into a baking dish. Cover with buttered paper and bake in a preheated moderately hot oven 200°C (400°F) for 1 1/2 to 2 hours.

    11. Allow the pate to cool, then cover the top with clarified butter.

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