Roast Pheasant
From The handy dictionary of cookery, 1890
Optionally, decorate with tail feathers when serving.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 73. The excerpt below is the record exactly as published.
a brace of pheasants. Wipe them well inside with a clean, damp cloth, then with a dry one; see that they are quite clean. Truss them firmly : they may be trussed either with or without the head. If the head is left on, it must be brought round under the wing, and fastened with a skewer, the bill being laid straight along the breast (see engraving.) The crop must be removed through a slit made at the back of the neck. Bring the thigh close to the wing, skewer it firmly, and tie the legs down. Tie round the breasts some slices of fat bacon; baste them well about threequarters of an hour, then remove the bacon, dredge some flour over, and brown them well. Serve with good brown gravy and bread sauce
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Cook this with the app: pantry check, scaling, and the assistant.