Roast Pheasant with Watercress

Name: Roast Pheasant with Watercress
Ingredients: The birds should hang in a cold, dry and airy place about 4 days; tie a piece of fat smoked beef over the breast; garnish with watercress; garnish with browned breadcrumbs; hand bread sauce; gravy prepared from game bones

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 34. The excerpt below is the record exactly as published.

ROAST PHEASANT WITH WATERCRESS. Faiscin Jluti. The birds should hang in a cold, dry and airy place about 4 days. Truss them for roasting, tie a piece of fat smoked beef over the breast and roast in front of a quick fire for 20 minutes, basting thoroughly the whole time, but specially at the begin- ning. Serve on croutons, garnish with watercress and browned breadcrumbs, hand bread sauce, and gravy prepared from game bones

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