Pheasant, Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil is half an hour for a small bird, longer for larger ones.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1159. The excerpt below is the record exactly as published.
Pheasant, Boiled. -Pick, draw, and sino-e the pheasant, and truss it hrmly, as if for boilino- Cover with buttered paper, wrap it in a floured cloth
Cook this with the app: pantry check, scaling, and the assistant.