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Mock Pheasant

A pheasant cooked with a young fowl of similar size, trussed, dressed, and roasted together.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Mock Pheasant

Ingredients

Directions

Prepare

  1. Truss the young fowl like the pheasant.

  2. Dress the fowl according to the directions for pheasant.

Roast

  1. Roast both birds together until cooked through.

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.

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