Roast Pheasant

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
To make cranberry sauce
Instructions (4)
  1. Should be cooked in the same way as chicken and served with cranberry sauce or black currant jelly.
Cranberry Sauce
  1. Take half a pound of cranberries, a good teacupful of powdered sugar and just cover with hot water.
  2. Boil gently for an hour.
  3. Sometimes the sugar is omitted.
Original Text
Roast Pheasant Should be cooked in the same way as chicken and served with cranberry sauce or black currant jelly.[Pg 98] To make cranberry sauce take half a pound of cranberries, a good teacupful of powdered sugar and just cover with hot water. Boil gently for an hour. Sometimes the sugar is omitted.
Notes
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