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Classic
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page 83
off all liquid and have ready the almonds, blanched and chopped very fine. Add
them to the rice paste with the sugar, a little salt, quarter of a cup of
cooking sauce, and a pinch of mixed spices. Stir all together, and stuff the
pheasant with this mixture. Sew up, and truss. Have ready boiling hot olive oil
or goma-seed oil, pour it over the pheasant, and place in a hot oven. Roast
until tender (about one hour), adding little by little the rest of the cooking
sauce, and basting frequently. Cook for a half-hour longer, then place on hot
platter and garnish with flower petals and water cress.
USAGI AMAI-SUI
(Hare, Sweet and Sour)
One good-sized rabbit or hare; one cupful of vinegar; one cupful of syou sauce;
one tablespoonful of salt; three tablespoonfuls of sugar; one half cupful of
mirin sauce; one tablespoonful of mixed spices; one half pound of fat fresh
pork; one dozen red plums; one small lime or lemon.
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