Pheasant Stew With Sage Dumplings - cooking recipe

Ingredients

2 large pheasants, cut up
2 carrots, sliced thin
2 medium onions, sliced
1 rib celery with leaves, chopped
1/2 tsp. savory
1/2 tsp. marjoram
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. mace
2 tsp. mushroom catsup or Worcestershire
1/2 c. white wine

Preparation

Place pheasant pieces and the remaining ingredients in a casserole and add just enough boiling water to cover.
Bring to a boil, cover and simmer for 1 1/2 hours or until tender.