To Roast a Pheasant
From Modern cookery, in all its branches, 1884
Serves 4
Roasting time is about 45 minutes.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 266. The excerpt below is the record exactly as published.
TO ROAST A PHEASANT. [In season from the beginning of October to the end of January. The licensed term of pheasant shooting commences on the 1st of October, and terminates on the 2nd of February, but as the birds will remain perfectly good in cold weather for two or three weeks, if from that time hung in a well-ventilated larder, they continue, correctly speaking, in season so long as they can be preserved fit for table after the regular market for them is closed : the same rule applies equally .to other varieties of game.] Unless kept to the proper point, a pheasant is one of the most tough, dry, and flavourless birds that is sent to table ; but when it has hung as many days as it can without becoming really tainted, and is well roasted and served, it is most excellent eating. Pluck off the feathers carefully, cut a slit in the back of the neck to remove the crop, then draw the bird in the usual way, and either wipe the inside very clean with a damp cloth, or pour water through it ; wipe the outside also, but with a dry cloth ; cut off the toes, turn the head of the bird under the wing, with the bill laid straight along the breast, skewer the legs, which must not be crossed, flour the pheasant well, lay it to a brisk fire, and baste it constantly and plentifully with well flavoured butter. Send bread-sauce and good brown gravy to table with it. The entire breast of the bird may be larded by the directions of Chapter X VThen a brace is served, one Pheasant trussed without the head
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Cook this with the app: pantry check, scaling, and the assistant.