Panned Pheasants, Partridges, Quails and Grouse

Name: Panned Pheasants, Partridges, Quails and Grouse
Yield: 1 servings
Ingredients: Clean and split the birds; sprinkle with salt, pepper and flour; a cup of water; a small piece of butter

From The Cook County cook book, 1912

Serves 1

Cooking time varies by bird size.

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.

PANNED PHEASANTS, PARTRIDGES, QUAILS AND GROUSE. — Clean and split the birds down the back. Dip them quickly in cold water and sprinkle with salt, pepper and flour. Place the birds in a small baking-dish with the inside of each up- ward; place a small piece of butter in each bird, add a cup of water

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