Roast Pheasant

Ingredients

• a pheasant
• insert a piece of butter
• tie over it some slices of fat bacon
• dredge it with flour
• garnish with seasoned watercress or potato chips

Method

1. 1

   Truss the pheasant in the same way as directed for Roast Fowl.

2. 2

   Lard the breast, or tie over it some slices of fat bacon.

3. 3

   Roast in front of a clear fire or in a good oven, basting frequently with butter or bacon fat.

4. 4

   The time will depend on the age and size of the bird; from 40 to 50 minutes is usually sufficient.

5. 5

   A short time before it is ready, remove the shoes of bacon from the breast, dredge it with flour, baste again, and return to the oven to brown.

6. 6

   When ready, lift the pheasant onto a hot dish, remove any skewers or trussing threads, put the tail feathers in place, and garnish with seasoned watercress or potato chips.

7. 7

   Serve good brown gravy and fried crumbs separately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 486. The excerpt below is the record exactly as published.

Roast Pheasant (Falsan Roti) Next to grouse a pheasant is perhaps the most popular of all game birds. It ought to be hung for some days before cooking, or it will have no dis- tinct flavour. In dry cold weather 10 days or a fortnight will not be too long, while longer still should be allowed if the game is liked high. A pheasant should always be well cooked. When plucking the bird, reserve the best of the tail Roast Pheasant the body of th9 bird. This will improve the flavour- and make the flesh more juicy. Or, instead of this, insert a piece of butter well seasoned with pepper, salt, and a squeeze of lemon juice. Now truss in the same way as directed for Roast Fowl (see p. 276). Lard the breast, or tie over it some slices of fat bacon. Roast in front of a clear fire or in a good oven, basting frequently with butter or bacon fat. The time will depend on the age and size of the bird ; from 40 to 50 minutes is usually sufficient. A short time before it is ready, remove the shoes of bacon from the breast, dredge it with flour, baste again, and return to the oven to brown. When ready, lift the pheasant on to a hot dish, remove any skewers or trussing threads, put the tail feathers in place, and garnish with seasoned watercress or potato chips

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