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Boiled Pheasant

A boiled pheasant served with optional mushroom sauce, sauce piquante, or brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Boiled Pheasant

Ingredients

Directions

Prepare and brown

  1. Cut the legs off at the first joint and the rest of the bird into neat pieces.

  2. Heat the lard in a frying pan and brown the pieces on both sides until half cooked.

  3. Remove the pieces and drain them.

Coat and broil

  1. Brush the pieces with egg and sprinkle with bread crumbs mixed with salt and cayenne.

  2. Broil over moderate heat for about 10 minutes or until fully cooked.

Serve

  1. Serve with mushroom sauce, sauce piquante, or brown gravy.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pheasant + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pheasant + peppertop 20% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: sabinene (woody, terpenic).

  5. Pheasant + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pheasant
The main meat, browned in pieces and then finished under the broiler until cooked through.
Egg
Acts as a binder so the bread crumb coating sticks to the pieces.
Bread crumbs
Form a crisp, browned coating on the outside of the meat.
Lard
Fat for browning the pieces, adding richness and flavour to the surface.

The step that matters

Broil until fully cooked. Pheasant is lean and the pieces are already partly cooked, so the broiling time must be enough to cook them through without drying the meat out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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