Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pheasant-uncooked
1 Ginger root-sliced
1 Scallion-dried
1 ts Salt
1/2 c Dry sherry

Bring two cups of salted water to a boil in a saucepan. Drop in the
breast with the scallions, ginger root and a little more salt. Bring
to a boil once more and cook for ten more minutes. Remove breast to a
plate and skin and bone.

Place the remaining pheasant in a container and add the sherry, cover
and keep refrigerated overnight. When ready to serve cut pheasant
into inch cubes.

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING

From: Sallie Krebs Date: 07-09-95 (21:27) (159)
Fido: Cooking

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