To Roast a Fowl Pheasant Fashion
Ingredients
Directions
Prepare
Truss the fowl as you would a pheasant, keeping the head on.
Lard the fowl with bacon, but do not lard the pheasant.
Ensure your spit is clean by washing it with sand and water, then wipe it dry.
Roast
Roast the fowl until cooked through, following standard roasting times for poultry.
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
- Provides the main meat, which is cooked whole and trussed for even roasting.
- Bacon
- Lardoons add fat that bastes the lean meat and adds savory flavor as it renders.
The step that matters
Lard the fowl with bacon. Lean poultry dries out easily over long roasting. Fat from the bacon melts into the meat, keeping it moist and adding flavor. Placement across the breast and legs matters so the fat covers the leanest areas.
“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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