To Roast a Fowl Pheasant-fashion
Ingredients
Directions
Keep the head on the fowl and truss it like a pheasant.
Lard the fowl with bacon, but do not lard the pheasant.
Ensure the spit is very clean, using only sand and water for cleaning.
Wash the spit and wipe it with a dry cloth.
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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.