Pheasants and Partridges

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (8)
  1. Having picked them very clean, cut a slit at the back of the neck, take out the crop, and loosen the liver and gut next the breast with your fore-finger, then cut off the vent and draw them.
  2. Cut off the pinion at the first joint, and wipe out the inside with the pinion you have cut off.
  3. Beat the breast-bone flat with a rolling-pin, put a skewer in the pinion, and bring the middle of the legs close.
  4. Then run the skewer through the legs, body, and the other pinion, twist the head, and put it on the end of the skewer, with the bill fronting the breast.
  5. Put another skewer into the sidefman, and put the legs close on each side the apron, and then run the skewer through all.
  6. If you would wish to make the pheasant (if it is a cock) have a pleasing appearance on the table, leave the beautiful feathers on the head, and cover them gently with paper to prevent their being injured by the heat of the fire.
  7. You may likewise save the long feathers in the tail to stick in the rump when roasted.
  8. If they are for boiling, put the legs in the same manner as in truffing a fowl.
Original Text
Pheasants and Partridges. HAVING picked them very clean, cut a slit at the back of the neck, take out the crop, and loosen the liver and gut next the breast with your fore-finger, then cut off the vent and draw them. Cut off the pinion at the first joint, and wipe out the inside with the pinion you have cut off. Beat the breast-bone flat with a rolling-pin, put a skewer in the pinion, and bring the middle of the legs close. Then run the skewer through the legs, body, and the other pinion, twist the head, and put it on the end of the skewer, with the bill fronting the breast. Put another skewer into the sidefman, and put the legs close on each side the apron, and then run the skewer through all. If you would wish to make the pheasant (if it is a cock) have a pleasing appearance on the table, leave the beautiful feathers on the head, and cover them gently with paper to prevent their being injured by the heat of the fire. You may likewise save the long feathers in the tail to stick in the rump when roasted. If they are for boiling, put the legs in the same manner as in truffing a fowl.
Notes
—