Pheasants and Partridges

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For roasting the birds
For the gravy
For serving
Instructions (13)
  1. Dress the pheasants or partridges.
  2. Spit the birds and lay them down.
  3. Dust them with flour.
  4. Baste them often with fresh butter.
  5. Keep them at a good distance from the fire.
  6. Roast them for about half an hour.
  7. Make gravy using a scrag of mutton.
  8. Add a tea-spoonful of lemon-pickle, a large spoonful of catchup, and the same of browning to the gravy.
  9. Strain the gravy.
  10. Put a little of the strained gravy into the dish with the birds.
  11. Serve the birds with the remainder of the gravy in one bason.
  12. Serve bread-sauce in another bason.
  13. Fix one of the principal feathers of the pheasant in its tail for ornament.
Original Text
Pheasants and Partridges. THE same methods are to be taken in dressing either of these birds. When you have spitted and laid them down, dust them with flour, and baste them often with fresh butter, keeping them at a good distance from the fire. About half an hour will roast them. Make your gravy of a scrag of mutton, and put into the sauce-pan with it, a tea-spoonful of lemon-pickle, a large spoonful of catchup, and the same of browning*. Strain it, and put a little into the dish with the birds. Serve them up, with the remainder in one bason, and bread-sauce in another. By way of ornament fix one of the principal feathers of the pheasant in its tail.
Notes
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