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To Roast the Pintail, or Sea Pheasant

Roasted pintail or sea pheasant, dusted with flour, basted with butter, seasoned with cayenne and sea salt, served with lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Roast the Pintail, or 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

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

  2. Dust the bird with flour.

Roast

  1. Place the bird on the spit over a clear, brisk fire.

  2. Turn the bird frequently.

  3. Baste it with butter almost continuously.

  4. Roast for 25 to 30 minutes.

  5. Remove the bird from the spit.

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

Finish and serve

  1. Score the breast.

  2. Sprinkle with cayenne and coarse sea salt.

  3. Serve with lemon.

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

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

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Pintail
Provides the meat, which browns and firms as it roasts over the fire.
Butter
Adds fat that carries heat over the surface, aiding browning and moisture.
Flour
Dusted on the bird, it helps the skin brown and crisp.

The step that matters

Baste it with butter almost continuously. Basting with melted butter carries fat and heat over the surface, which encourages browning and keeps the skin from drying out.

“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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