Broiled Pheasant with Butter

Ingredients

• the pheasant well; remove the neck and split the breast bone
• some butter
• pepper
• salt

Method

1. 1

   Singe, pick, and clean the pheasant well.

2. 2

   Remove the neck and split the breast bone.

3. 3

   Pound the pheasant down so that it lies flat on the broiler.

4. 4

   First, put in a pan with some butter, pepper, and salt, and cook in the oven for about ten minutes — well covered.

5. 5

   When ready to serve, put on a broiler and broil until evenly brown on both sides.

6. 6

   Pour some melted butter over the pheasant and some chopped parsley.

7. 7

   Serve with any kind of potatoes.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 336. The excerpt below is the record exactly as published.

Broiled Pheasant with Butter ( Faisan grille au Beurre) Singe, pick, and clean the pheasant well; remove the neck and split the breast bone; with a rolling pin pound the pheasant down so that it lies flat on the broiler. First put in a pan with some butter, pepper, and salt

Cook this with the app: pantry check, scaling, and the assistant.