Roast Pheasant

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Pheasant preparation
Sauce and Garnish
Alternative Bird
Instructions (17)
  1. Pick and draw your pheasants.
  2. Singe them.
  3. Lard one pheasant with bacon, but not the other.
  4. Spit them.
  5. Roast them fine.
  6. Paper them all over the breast.
  7. When they are just done, flour and baste them with a little nice butter.
  8. Let them have a fine white froth.
  9. Take them up.
  10. Pour good gravy in the dish and bread sauce in plates.
  11. Alternatively, put water-cresses nicely picked and washed, and just scalded, with gravy in the dish, and lay the cresses under the pheasants.
  12. Alternatively, make celery sauce stewed tender, strained and mixed with cream, and poured into the dish.
  13. If you have but one pheasant, take a large fine fowl about the bigness of a pheasant, pick it nicely with the head on, draw it and truss it with the head turned as you do a pheasant.
  14. Lard the fowl all over the breast and legs with a large piece of bacon cut in little pieces.
  15. When roasted put them both in a dish, and no body will know it.
  16. They will take an hour in doing, as the fire must not be too brisk.
  17. A Frenchman would order this sauce to them, but then you quit spoil your pheasants.
Original Text
PICK and draw your pheasants, and singe them, lard one with bacon but not the other, spit them, roast them fine, and paper them all over the breast; when they are just done flour and baste them with a little nice butter, and let them have a fine white froth; then take them up, and pour good gravy in the dish and bread sauce in plates. Or you may put water-cresses nicely pick'd and wash'd, and just scalded, with gravy in the dish, and lay the cresses under the pheasants. Or you may make celery sauce stew'd tender, strain'd and mix'd with cream, and poured into the dish. If you have but one pheasant, take a large fine fowl about the bigness of a pheasant, pick it nicely with the head on, draw it and truss it with the head turn'd as you do a pheasant' lard the fowl all over the breast and legs with a large piece of bacon cut in little pieces; when roasted put them both in a dish, and no body will know it. They will take an hour in doing, as the fire must not be too brisk. A Frenchman would order this sauce to them, but then you quit spoil your pheasants.
Notes
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