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To Roast Pheasants or Partridges
From Virginia Cookery-book, 1884
Serves 4
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 46. The excerpt below is the record exactly as published.
To Roast Pheasants or Partridges. Proceed to clean and stuff just as you do chickens, and serve with brown gravy and bread sauce thus made: cut the crumb of two stale rolls into thin slices, and put it VIRGINIA COOKERY-BOOK. 89 into half a pint of cold water, with a little black pepper, chopped onion, and salt ; after soaking until the bread is soft, beat it to a smooth paste, and let it come to a boil over the fire in a stewpan; add a quarter of a pound of butter and two table-spoonfuls of cream
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