Pheasant à la Casserole

Ingredients

• A pheasant may be cooked 'h la casserole'
• an ounce and a half of fresh butter
• Three teaspoonfuls of salt
• one of powdered herbs (thyme, marjoram, and rosemary)
• a piece of garlic the size of a pea
• half a pint of strong broth

Method

1. 1

   Truss the pheasant, rub with seasoning of salt, herbs, and garlic.

2. 2

   Melt butter in casserole, brown the bird, cover, and bake, basting with broth for about 45 minutes until brown.

3. 3

   Serve in casserole with bread sauce, fried potatoes, and orange salad.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 26. The excerpt below is the record exactly as published.

A pheasant may be cooked “ h la casserole ” as 58 FIFTY DINNERS. effectively as a fowl. Truss the bird as for roasting, but shorten the legs at the joint so that it may go easily into the casserole.^ which should be of 3. Pheasant earthenware, as sold at 119, New Bond casserole. Street. After trussing, prepare this season- ing : — Three teaspoonfuls of salt, one of powdered herbs (thyme, marjoram, and rosemary), and one of newly ground black pepper ; bruise with this mixture a piece of garlic the size of a pea, and then rub the seasoning into the cavity of the pheasant. Next put an ounce and a half of fresh butter

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