To Roast Pheasants
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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 The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 5. The excerpt below is the record exactly as published.
To Roast Pheasants. Pick and draw the pheasants; singe them ; lard one with bacon, but not the other ; paper them all over the breasl, split them, and roast them fine; when they are just done, flour and baste them with a little nice butter, and let them have a fine white froth ; then take them up ; pour good gravy in the dish, and bread or poverroy sauce
Cook this with the app: pantry check, scaling, and the assistant.