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Pheasant — Boiled

A pheasant stuffed with veal, bacon, bread crumbs, pepper, and salt, boiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pheasant — Boiled

Ingredients

Directions

Prepare

  1. Stuff the pheasant with the veal stuffing.

  2. Truss the pheasant as you would a turkey for boiling.

Boil and serve

  1. Place the stuffed pheasant into hot water.

  2. Boil for 50 minutes to 1 hour.

  3. Serve with sauces suitable for boiled turkey.

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. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Pheasant + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Pheasant + vealtop 17% of all pairs
    Smell alikelow
    Cooked together132 recipes

    Shared aroma: geraniol (rose, geranium).

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Pheasant
The main meat, which cooks through slowly in gently boiling water.
Raw veal
Adds body and moisture to the stuffing as it cooks.
Bacon fat
Adds fat and richness to the stuffing, keeping it moist.
Bread crumbs
Absorb moisture and bind the stuffing so it holds together.

The step that matters

Boil for 50 minutes to 1 hour.. The stuffing sits inside the cavity, where heat reaches it slowly. The bird must simmer long enough for the stuffing and the thickest meat to reach a safe temperature.

“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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