Roast Pheasants

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For roasting the pheasants
For serving
Instructions (11)
  1. Truss two pheasants as for boiling.
  2. Place them on the spit in the usual way.
  3. Cover the breasts with a reduced wine mirepoix, retaining the vegetables in it.
  4. Wrap them in two large sheets of well-buttered paper, securely fastened at each end with string.
  5. Place a long stout-made iron skewer at the backs of the pheasants.
  6. Secure the skewer tightly with string to prevent the pheasants from slipping round.
  7. Roast the pheasants for an hour.
  8. Take them up and place them on their dish.
  9. Garnish with a border of raviolis (No. 376).
  10. Pour an Italian sauce (No. 12) over them.
  11. Serve.
Original Text
TRUSS two pheasants as for boiling, and place them on the spit in the usual way, then cover the breasts with a reduced wine mirepoix, retaining the vegetables in it; wrap them in two large sheets of well-buttered paper, securely fastened at each end with string; place long stout-made iron skewer at the backs of the pheasants which must be likewise tightly secured with string to prevent them from slipping round. Roast the pheasants for an hour, take them up, place them on their dish, garnish with a border of raviolis (No. 376), pour an Italian sauce (No. 12) over them, and serve.
Notes
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