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To Eoast the Pintaie, Os Sea Pheasant

Roast a sea pheasant with flour, butter, cayenne pepper, coarse sea salt, lemon, and optional gravy or sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Eoast the Pintaie, Os Sea Pheasant

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and roast

  1. Preheat your oven to 400°F (200°C).

  2. Dust the sea pheasant with flour and place it on the spit over a clear, hot fire.

  3. Turn the bird briskly and baste it continuously with butter.

  4. Roast for 25 to 30 minutes, then remove from the spit.

  5. Let it rest before the fire for 2 to 3 minutes to enhance the gravy.

Carve and serve

  1. When carving, score the breast and sprinkle with cayenne and coarse sea salt.

  2. Serve with lemon on the side, or with brown gravy and Christopher North's sauce.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: acetaldehyde (pungent, ethereal).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sea pheasant
The main meat, which sets the dish's texture and carries all the flavour.
Flour
Dusted on the bird, it helps the surface brown and form a crisp skin.
Butter
Basted over the bird, it adds fat and moisture and promotes golden browning.
Lemon
Served alongside, its acidity brightens the rich, fatty meat.

The step that matters

Turning and basting continuously. Over a hot open fire the surface can scorch quickly. Turning briskly spreads the heat evenly, and the butter carries heat and browns the skin, keeping the meat moist as it cooks.

“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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