To Roast the Pintail, or Sea Pheasant

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
for serving with
Instructions (7)
  1. Roast the pintail at a clear quick fire.
  2. Flour the bird well when first laid down.
  3. Turn the bird briskly.
  4. Baste with butter almost without cessation.
  5. If drawn from the spit in from twenty-five to thirty minutes, then dished and laid before the fire for two or three more, it will give forth a singularly rich gravy.
  6. Score the breast; when it is carved sprinkle on it a little cayenne and fine salt, and let a cut lemon be handed round the table when the bird is served.
  7. Or omit the scoring, and send round with it brown gravy, and Christopher North’s sauce made hot.
Original Text
TO ROAST THE PINTAIL, OR SEA PHEASANT. [All wild-fowl is in full season in mid-winter: the more severe the weather, the more abundant are the supplies of it in the markets. It may be had usually from November to March.]. This beautiful bird is by no means rare upon our eastern coast, but we know not whether it be much seen in the markets generally. It is most excellent eating, and should be roasted at a clear quick fire, well floured when first laid down, turned briskly, and basted with butter almost without cessation. If drawn from the spit in from twenty-five to thirty minutes, then dished and laid before the fire for two or three more, it will give forth a singularly rich gravy. Score the breast; when it is carved sprinkle on it a little cayenne and fine salt, and let a cut lemon be handed round the table when the bird is served; or omit the scoring, and send round with it brown gravy, and Christopher North’s sauce made hot. (For this, see the following page.) 20 to 30 minutes.
Notes
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