Roast Pheasant a la Brita Stina

Ingredients

• a pheasant
• pepper
• salt
• some thin slices of bacon
• some onions
• carrots
• a little sherry
• water

Method

1. 1

   Pick, singe, clean, and wash the pheasant well; tie up as for roasting.

2. 2

   Place in a roasting pan with bacon over the breast, sprinkle with pepper and salt, add onions, carrots, sherry, and water.

3. 3

   Roast for 25-30 minutes, basting occasionally.

4. 4

   Carve and serve with watercress and brown bread crumbs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 332. The excerpt below is the record exactly as published.

watercress around. If the meat is fixed in cutlets, arrange one resting on top of another in a straight line on a platter and the sauce with the mushrooms around. Put a paper frill on each cut¬ let. Entree for luncheon or dinner. Mousse of Wild Duck a la Baltimorienne Mousse de Canard sauvage a la Baltimorienne When cooked duck is at hand, pass through machine about six times, measure it by the cup; add to each cup three tablespoons THE SWEDISH, FRENCH, cream sauce, whites of two eggs; flavor with sherry, pepper and salt to taste. Butter a ring mould, decorate with white of eggs and truffles, fill the mould with the mousse carefully through a paper tube. Put in a pan of hot water and cook — uncovered — from fifteen to twenty minutes, according to size of the mould. When done, turn out and serve with a creamed mushroom sauce. Gar¬ nish with parsley. Entree for luncheon or dinner. Wild Duck Croquettes a la Macedoine Croquettes de Canard sauvage a la Macedoine Take meat from wild duck that has been cooked or roasted, put through machine once. To each cup of duck take three table¬ spoons hot cream sauce highly flavored with sherry, pepper, and salt. Put tablespoonfuls of the mixture on a platter; when begin¬ ning to get cold, form them in the shape of oblong croquettes, thick in the centre and pointed at each end. Roll in egg and fresh bread crumbs and fry in very hot fat. Serve in a ring style, one resting on top of another, with macedoine of vegetables in the centre. Canvasback Duck, Mallard, Red Head, and Teal, are all pre¬ pared in the same way. PHEASANT (Faisan) Roast Pheasant ( Faisan roti) a la Brita Stina Pick, singe, clean, and wash the pheasant well; tie up as for roasting, put in a roasting pan with some thin slices of bacon over the breast; sprinkle with pepper and salt; add some onions, carrots, a little sherry and water; roast from about twenty-five to thirty minutes — basting occasionally. If the oven is very hot, turn the breast down, so as not to get it too dry and brown; just before it is ready, turn the breast up to get the skin nice and crisp. Carve the breast out — slip the knife through length¬ wise; cut each breast in two pieces if small, in four if large, and put back again in its place; garnish with watercress and brown bread crumbs around the platter. Take fresh bread crumbs, put on a pie plate with some butter, and brown in oven — toast around and around not to be burned, just golden. Serve with an English bread sauce and currant jelly at the side, with the salad. It can also be served in place of a joint for luncheon or a family dinner. Roast Pheasant ( Faisan roti) a la Barnegat Pick, singe, clean, and wash a pheasant

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