Recipes > Soup > Pheasant Soup

Pheasant Soup


  • 2 pheasants
  • 1/4 pound of butter
  • 2 slices of ham
  • 2 large onions sliced
  • 1/2 head of celery
  • crumb of two French rolls
  • yolks of 2 eggs boiled hard
  • salt and cayenne to taste
  • a little pounded mace, if liked
  • 3 quarts of stock


Cut up the pheasants, flour and braise them in the butter and ham till they are of a nice brown, but not burnt. Put them in a stewpan, with the onions, celery, and seasoning, and simmer for 2 hours. Strain the soup; pound the breasts with the crumb of the roll previously soaked, and the yolks of the eggs; put it to the soup, give one boil, and serve.

Time: 2 1/2 hours.

Seasonable from October to February.

Sufficient for 10 persons.

Note: Fragments, pieces and bones of cold game, may be used to great advantage in this soup, and then 1 pheasant will suffice.


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The Book of Household Management (1861).

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