1140. ROAST PHEASANT.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Draw the pheasant by making a small opening at the vent, make an incision along the back-part of the neck, loosen the pouch, &c., with the fingers, and then remove it.
  2. Singe the body of the pheasant, and its legs over the flame of charcoal-fire, or with a piece of paper.
  3. Rub the scaly cuticle off the legs with a cloth, trim away the claws and spurs, cut off the neck close up to the back, leaving the skin of the breast entire.
  4. Wipe the pheasant clean, and then truss it in the following manner:—Place the pheasant upon the breast, run a trussing-needle and string through the left pinion (the wings being removed), then turn the bird over on its back, and place the thumb and forefinger of the left hand across the breast, holding the legs erect; thrust the needle through the middle joint of both thighs, draw it out, and then pass it through the other pinion, and fasten the strings at the back; next, pass the needle through the hollow of the back just below the thighs, thrust it again through the legs and body, and tie the strings tightly: this will give it an appearance of plumpness.
  5. Spit and roast the pheasant before a brisk fire, for about half an hour, frequently basting it.
  6. When done, send to table with brown gravy under it, and bread sauce (No. 80), separately, in a boat.
Original Text
1140. ROAST PHEASANT. DRAW the pheasant by making a small opening at the vent, make an incision along the back-part of the neck, loosen the pouch, &c., with the fingers, and then remove it; singe the body of the pheasant, and its legs over the flame of charcoal-fire, or with a piece of paper; rub the scaly cuticle off the legs with a cloth, trim away the claws and spurs, cut off the neck close up to the back, leaving the skin of the breast entire; wipe the pheasant clean, and then truss it in the following manner:—Place the pheasant upon the breast, run a truss- ing-needle and string through the left pinion (the wings being re- moved), then turn the bird over on its back, and place the thumb and forefinger of the left hand across the breast, holding the legs erect; thrust the needle through the middle joint of both thighs, draw it out, and then pass it through the other pinion, and fasten the strings at the back; next, pass the needle through the hollow of the back just below the thighs, thrust it again through the legs and body, and tie the strings tightly: this will give it an appearance of plumpness. Spit and roast the pheasant before a brisk fire, for about half an hour, frequently basting it; when done, send to table with brown gravy under it, and bread sauce (No. 80), separately, in a boat.
Notes
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