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Hashed Pheasants
From The Cook County cook book, 1912
Serves 4
Garnish with sippets of fried bread.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 207. The excerpt below is the record exactly as published.
HASHED PHEASANTS.— Cut cold pheasants into pieces, and brown lightly over the fire, in a piece of butter and a little flour. Pour into a stewpan a glass of port wine and a cup of water, with a spoonful of browned flour
Cook this with the app: pantry check, scaling, and the assistant.