To Roast a Fowl Pheasant-fashion
Ingredients
Directions
Prepare
Truss the fowl with the head on, just like a pheasant.
Lard the fowl with bacon, but do not lard the pheasant.
Ensure the spit is very clean; wash it with sand and water, then wipe it dry.
Roast and serve
Roast the fowl until fully cooked, checking for doneness.
Serve and enjoy.
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
- Fowl
- The main protein; trussing and larding help it hold its shape and moisture while it roasts.
- Bacon
- Adds fat that bastes the lean meat as it roasts, adding moisture and savory flavor.
The step that matters
Roast the fowl until fully cooked. A large bird must cook through at its thickest parts. Lean meat dries out quickly if it is overcooked, while underdone poultry is unsafe to eat. Checking for doneness at the thickest part is the only reliable way to judge it.
“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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