Roast Pheasant

Ingredients

• One pair of pheasants
• one-quarter of a pound of butter
• one teaspoonful of salt
• one-half teaspoonful of pepper
• six tablespoonfuls of bread crumbs
• one tablespoonful of chopped parsley

Method

1. 1

   Pluck, singe, and draw the pheasants.

2. 2

   Chop off the claws and dip them in boiling water.

3. 3

   Twist the wings behind the neck and skewer them.

4. 4

   Tie the legs together.

5. 5

   Prepare dressing with bread crumbs, parsley, pepper, salt, and 2 ounces of butter.

6. 6

   Stuff the birds, sew the neck, place in a roasting pan, and distribute remaining butter.

7. 7

   Roast in a moderate oven for 1.5 hours, basting constantly.

8. 8

   Serve on a hot platter with bread and brown sauce.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 33. The excerpt below is the record exactly as published.

Roast Pheasant. — One pair of pheasants, one- quarter of a pound of butter, one teaspoonf ul of salt, one- half teaspoonful of pepper, six tablespoonfuls of bread crumbs, one tablespoonful of chopped parsley. When the pheasants have been plucked, singed and drawn, chop off the claws and dip them into boiling water in order that the skin may be pulled easily from them. Which do. Twist then the point of the wings behind the neck, pass a skewer through them at the first joint piercing the top of both legs and straight through the body in the process to hold the birds in proper form for roasting and serving. Tie the legs together just above the claws, after which prepare the dressing by placing the bread crumbs into a bowl, together with the chopped parsley, pepper and salt, and knead all together with two ounces of the butter. Stuff the breast of each bird with this dressing, sew together the incision at the neck when this is done with a needle and piece of thread, and place the pheasants side by side in a roasting pan, distribute the remaining butter ROAST GROUSE, 7:3 in small pieces over the breast of each, and putting the pan in a moderate oven, roast the birds therein for an hour and a half, basting them constantly with the butter as it melts. Serve the pheasants upon a hot platter and with bread and brown sauce sent to the table in separate gravy boats. Note.-*Bread and brown sances, see pages 165-166. Fartiridge Pie. — One brace of partridge, one pound of filet of veal, one tablespoonf ul of chopped parsley, three gills of brown stock, four ounces of butter, one dessert spoonful of salt, one teaspoonful of pepper. Pluck, draw and singe the partridges after which split each in halves. Put into each half a piece of butter, sprinkling them also with a little pepper and salt. Place then in the bottom of a deep pie dish the filet of veal, sprinkle over it the chopped parsley and jjutting the halves of partridge upon this, line the edge of the dish with a strip of puff paste, — seepage 18 2, pour over all the stock, and cover over all a blanket of the paste rolled to half an inch in thickness. Bake the pie in a quick oven for an hour and a half. Note. — If desired half a pound of lean bacon may be placed upon the veal as a flavoring ingredient. Roast Grouse. — Two brace of grouse, one-half pound of butter, one dessert spoonful of salt, one tea- spoonful of pepper. The birds should hang in a cool place at least three days after being shot, when they should be plucked, singed and drawn, and wiped outside and inside with a clean cloth. ^74 MEATS. Sprinkle them each then thoroughly inside with the pepper, divide the butter into four equal parts and place one of these inside each as well. Place the birds then side by side in a baking pan and . putting this into a quick oven, let all bake for half an hour. When the grouse are roasted, arrange some slices of buttered toast upon a platter, place the birds upon these, and pouring over them the gravy from the pan serve very hot. Bread sauc^ should be served with roast birds. See page 165. Canvas8*back Duck. — One pair of canvass-back duck, one-quarter of a pound of butter, one teaspoonful of salt^ one-half teaspoonful of pepper

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