Pheasant with Macaroni

Editor’s note: The collection of recipes was compiled from one of the largest private collections of cookbooks from the 17th to the 19th century, and the language was carefully adapted to modern usage.

For this dish the remains of a pheasant can be used, the pieces of meat are cut into small strips, while the bones are crushed and boiled with the waste and a little bit of roots. Sweat the flour until it is quite dark brown in a little bit of butter, fill it up with clear soup poured through a sieve, add sherry, Maggi and a little bit of sugar couleur, season with pepper and salt, add a few small mushrooms stewed in butter and finally the meat to the sauce, keep it all hot until needed, but do not let it be done again.

In water lightly salted, boil the macaroni until soft, drain it and toss it in butter and grated parmesan cheese over the fire in a deep Reindl. In the middle of a deep baking dish, place the meat with the sauce and put a ring of macaroni around it.

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