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Pheasant with Sage Dumplings


  • 2 lg pheasants; cut up as for frying
  • 2 carrots; thinly sliced
  • 2 md onions; thinly sliced
  • 1 rib celery with leaves; chopped
  • 1/2 ts savory
  • 1/2 ts marjoram
  • 1 1/2 ts salt
  • 1/2 ts pepper
  • 1/2 ts mace
  • 2 ts Worcestershire sauce or mushroom catsup
  • 2 c flour
  • 3 ts baking powder
  • 1 ts salt
  • 3 ts rubbed sage
  • 2 eggs
  • 2/3 c milk


Yield: 6 servings. Place pheasant pieces and the remaining pheasant ingredients in a casserole dish and add just enough boiling water to cover. Bring to a boil, cover, and simmer for 1 to 1-1/2 hours. When pheasant pieces are tender, remove them but keep warm in a pot with a little sauce. Make the dumplings while the broth continues to bubble. Thicken broth, if you have decided it needs thickening, with flour and cold water paste. Sift the flour, baking powder, and salt, then stir in the sage, being sure to distribute it evenly. Beat the eggs with the milk and stir into the flour mixture. Drop spoonfuls of the dough into the boiling broth. Cover and cook gently for 15 minutes. Do not lift lid to peek. Arrange pheasant pieces on a platter, surround with the dumplings, pour over some of the sauce, and serve remainder in a sauceboat.

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