Pheasants and Partridges

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

for roasting

Pheasants and Partridges ↝ Pheasant, raw, meat only [Poultry Products]
smallest bit of garlick
bread sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

for patties

Pheasants and Partridges (when cold) ↝ Pheasant, raw, meat only [Poultry Products]

Instructions (6)

Roast pheasants and partridges as turkey.
Serve with a fine gravy.
Add the smallest bit of garlick to the gravy.
Serve with bread sauce.
When cold, they may be made into excellent patties.
Do not overpower their flavour with lemon.

Original Text

Pheasants and Partridges.

Roast as turkey, and serve with a fine gravy: in which put the smallest bit of garlick, and bread sauce. When cold, they may be made into excellent patties, but their flavour should not be overpowered by lemon.

Notes

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