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Classic
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page 82
also the bamboo shoots cut in thin strips. Chop up the onion very fine, and turn
into the saucepan with the pigeons, adding the syou sauce, pepper, salt, and
sugar. Cover very tight, and simmer over a slow fire for one hour. Then add the
mirin sauce, or sherry. Lastly, mix two tablespoonfuls of kudzu starch in cold
water, and stir into the juice until it thickens. Serve with rice.
MUSHI KIJI (Roast Pheasant)
One good pheasant; one pound of small Japanese almonds; one and one half cupfuls
of rice paste (comes prepared); three cupfuls of mirin sauce; one half cupful of
cooking sauce; one tablespoonful of sugar; salt, pepper, and mixed spices; oil.
Wash and singe the bird, then rub well with salt. Place in deep dish and cover
with three cupfuls of mirin sauce; more, if that quantity does not cover the
bird. Lay away in a cool place over night, then drain
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