Roast Pheasants with Cress from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Let the birds be hung by the under part of the beak separately on hooks, and sufficiently long to develop their flavour; for this purpose a cold, dry, and, above all, a thoroughly airy place should...
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Cooking tools:
- Hook
Ingredients
- bread sauce
- browned breadcrumbs
- pheasant
- game bones
- bacon
- watercress
- breast
- fresh parsley
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