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The Pheasant

A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. One can recognize the young bird by its less developed spurs and flexible bones.
  2. The pheasant may become 5 to 10 years old.
  3. Freshly shot pheasants are not good to eat because the meat is dry and hard.
  4. In winter the bird may be left hanging with its feathers for 2 to 3 weeks.
  5. No.
  6. 33—FRIED PHEASANT.
  7. 1 pheasant Salt ⅛ lb.
  8. of butter 2 thin slices of bacon to tie across the breast 1½ tbsps.
  9. of flour 1 cup of water ½ pt.
  10. sweet or sour cream Preparation: The young pheasant is dressed, carefully washed and dried, then salted inside and outside and the liver put back into the bird with a piece of butter.
  11. The slices of bacon are tied across the breast.
  12. Put the pheasant into the oven with ⅛ lb.
  13. of butter, baste it frequently and roast to a golden yellow.
  14. After 30 minutes, baste frequently with the cream and water by spoonfuls.
  15. It will require 1 to 1½ hours to cook it well done.
  16. Before serving, remove the bacon slices.
  17. Into the drippings stir the flour, brown it, if necessary add more water, cook and strain and serve the gravy with the bird.
  18. No.
  19. 34—FRIED OLD PHEASANT.
  20. The preparation is just the same as the one under No.
  21. 33, with the exception that it requires from 2½ to 3 hours to cook the bird well done, therefore take a little more cream and water for basting and cover the roasting pan during part of the time to keep the bird from getting too dark.
  22. No.
  23. 35—PHEASANT PATTIES.