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To Roast Pheasants

A recipe for roasting pheasants with butter, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Roast Pheasants

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat your oven to 400°F (200°C).

  2. Place the pheasants in a roasting pan with some water at the bottom.

  3. Roast the pheasants before a brisk fire, turning and basting them continuously with butter.

  4. After five minutes of cooking, add salt.

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

What each ingredient does

Butter
Fat that carries heat to the surface, promoting browning and adding rich flavour while basting.

The step that matters

Basting the pheasants continuously with butter. Butter coats the surface as it roasts, helping it brown evenly and keeping the meat from drying out. Stopping the basting lets the exposed surface dry and brown unevenly.

“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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