Roast Pheasant

Ingredients

• Pheasant
• a slice of fresh lard
• one cup of milk
• half of an onion
• one-third of a cup of fresh bread crumbs
• a piece of butter the size of a walnut

Method

1. 1

   Clean pheasant, wrap in lard, roast like chicken.

2. 2

   Serve with bread sauce and fried bread crumbs.

3. 3

   For bread sauce, boil milk with onion, salt, and bread crumbs, then remove onion and add butter and Cayenne pepper.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 6. The excerpt below is the record exactly as published.

Roast pheasant, bread sauce and bread crumbs Compote of spiced peaches Sweet potatoes, southern style Asparagus, Polonaise Banana ice cream Lady fingers Coffee Omelet with soft clams. Take the bellies of six soft clams and put in pan, season with salt and pepper, add a small piece of butter, and heat through. Mix with two spoonsful of cream sauce. Make an omelet, and garnish with the clams in cream. Broiled Spanish Mackerel, aux fines herbes. Season the mackerel with salt and pepper, roll in oil, and broil. Prepare a maitre d'hotel sauce with chopped chervil and chives, and pour over the fish. Garnish with quartered lemon and parsley in branches. Cucumber salad. Slice some iced cucumbers and serve with French dressing. Or: Slice a cucumber and put in salad bowl, salt well and let stand for an hour, then squeeze the salt water out gently, and use dressing desired, as French dressing, Thousand Island dressing, etc. Or: Slice the cucumbers, cover with very thick cream, season with salt and paprika, and just before serving add the juice of one lemon. Bisque of California oysters. Put one pint of California oysters, with their juice, in a pot and bring to the boiling point. Then skim, and add one pint of cream sauce, one-half pint of milk, a bouquet garni, and boil for ten minutes. Remove the bouquet garni, strain the broth through a fine sieve and return to the pot. Heat a pint of cream and strain into the soup, add three ounces of sweet butter, and season to taste. Roast pheasant. Pheasant should be kept one week to season, before cooking. Clean, wrap in a slice of fresh lard, and roast in the same manner as chicken. Serve bread sauce and fried bread crumbs separate. Bread sauce. Boil one cup of milk, add half of an onion, a little salt, one-third of a cup of fresh bread crumbs, and boil for five minutes. Remove the onion, add a piece of butter the size of a walnut

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