Fillet of Chicken or Pheasant

Name: Fillet of Chicken or Pheasant
Ingredients: Cut the fillets from the breast of a chicken or pheasant; sprinkle salt; pepper; cover with a buttered paper

From The Samaritan cookery book, 1903

Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 68. The excerpt below is the record exactly as published.

FILLET OF CHICKEN OR PHEASANT. Cut the fillets from the breast of a chicken or pheasant and place them on a buttered baking tin, sprinkle salt and pepper over, and cover with a buttered paper

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