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Laeded Pheasants

A baked pheasant dish seasoned with salt, cayenne pepper, and browned flour, cooked in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pheasant and pork work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 240 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Laeded Pheasants

Ingredients

Directions

Prepare

  1. Wash the pheasants with vinegar and water.

  2. Rub the pheasants inside and out with salt and cayenne pepper.

  3. Lard the pheasants with pork fat and place a piece of butter inside each.

  4. Coat the pheasants with olive oil.

  5. Dust the pheasants with browned flour.

Bake

  1. Add stock.

  2. Bake.

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. Pheasant + porktop 8% of all pairs
    Smell alikemoderate
    Cooked together240 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Vinegar + olivetop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Olive + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together6,716 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pheasant + flourtop 14% of all pairs
    Smell alikemoderate
    Cooked together225 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Pheasants
Provide the main meat, which the fat and stock keep moist as it cooks.
Pork fat
Larding adds fat that bastes the lean bird from within, keeping it moist and tender.
Browned flour
Adds a toasted, nutty flavour and helps the surface brown during baking.
Stock
Adds moisture and savoury flavour to the pan, keeping the birds from drying out.

The step that matters

Baking with stock in the pan. Lean game birds dry out quickly in the oven. Adding stock to the pan creates moist heat that keeps the meat tender, while the flour and oil help the skin brown.

“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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