Mock Pheasant
Ingredients
Directions
Prepare the fowl
Pluck the fowl, keeping the head on, and carefully draw it.
Lard the fowl on the breast and legs, mimicking the pheasant.
Cover the breast with paper to prevent scorching.
Roast
Roast the fowl and pheasant together in one pan, side by side.
Baste both birds together with the same basting.
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
- Lard
- Adds fat that keeps the bird moist and helps the skin brown as it roasts.
- Young fowl
- Serves as the main bird, providing the meat that is roasted and dressed to resemble pheasant.
The step that matters
Covering the breast with paper. The breast is lean and cooks quickly, so without a cover it can scorch on the outside before the bird is cooked through. Paper shields it from direct heat while the rest of the bird finishes.
“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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