To roast PHEASANTS or PARTRIDGES

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For roasting

pheasants or partridges ↝ Pheasant, raw, meat only [Poultry Products]
pheasants or partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For gravy

a scrag of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a spoonful of catchup
the same of browning ↝ Sugars, brown [Sweets]
a tea-spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]

For serving

bread sauce in a bason ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (7)

When you roast pheasants or partridges, keep them at a good distance from the fire,
dust them, and baste them often with fresh butter;
if your fire is good, half an hour will roast them;
put a little gravy in the dish, made of a scrag of mutton, a spoonful of catchup, the same of browning, and a tea-spoonful of lemon pickle,
strain it,
dish them up, with bread sauce in a bason.
N. B. When a pheasant is roasted, stick feathers on the tail before you send it to the table.

Original Text

To roast PHEASANTS or PARTRIDGES.
WHEN you roast pheasants or partridges, keep them at a good distance from them fire, dust them, and baste them often with fresh butter; if your fire is good, half an hour will roast them; put a little gravy in the dish, made of a scrag of mutton, a spoonful of catchup, the same of browning, and a tea-spoonful of lemon pickle, strain it, dish them up, with bread sauce in a bason.—N. B. When a pheasant is roasted, stick feathers on the tail before you send it to the table.

Notes

—