1150a. PEAHENS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Truss the peahen in the same way as pheasants, except that the head must be left adhering to the skin of the breast, and fastened at the side of the thigh.
  2. Lard the peahen closely all over the breast.
  3. Roast before a moderate fire for about an hour.
  4. When nearly done, glaze the lardings.
  5. On removing the fowl from the fire, dish up with water-cresses.
  6. Pour some gravy under, and serve with bread-sauce separately, in a sauce-boat.
Original Text
1150a. PEAHENS. TRUSS these in the same way as pheasants, except that the head must be left adhering to the skin of the breast, and fastened at the side of the thigh; let the peahen be closely larded all over the breast, and roasted before a moderate fire for about an hour; when nearly done, glaze the lardings, and on removing the fowl from the fire, dish up with water-cresses; pour some gravy under, and serve with bread-sauce separately, in a sauce-boat.
Notes
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