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Dude, then again;
When you're looking down, nervously, at your pants on a plate, it's important to seem like an English gentleman.
So:
1 good-sized pheasant ( or set of boxers )
6 rashers streaky bacon
Seasoning
1 tablespoon sherry ( realistically, it's a bottle, given the noble deed you're about to perform )
3 tablespoons stock
Right, so
Cut the breast away from the bones of the bird ( cut away the lining from off the pants ) slicing this carefully. Put this together with the giblets and bacon, through a mincer very finely. Grease a 2 pint basin or a mould. Put one third of the minced pheasant ( or pants ) at the bottom of the basin. Cover this with half the sliced pants, seasoning each layer well. Continue with another third of the minced underwear, then the rest of the pants and finally the rest of the booze. Mix the sherry with the stock and the seasoning, pour over the underwear. Cover with buttered paper and cook for approximately 1-2 hours, I suppose, or some of the pants if you'd saved them earlier ( you probably should have done, ) and season them well. Continue with another third of seasoned underpants, then the rest of the pants and then finally the rest of the minced underpants. Mix the sherry with the stock and seasoning, pour over the pants. Cover with buttered paper, and cook for aprox 1-2 hours, in a moderate oven. |
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