Potted Chicken, Partridge, or Pheasant from Modern Cookery for Private Families by Eliza Acton
Roast the birds as for table, but let them be thoroughly done, for if the gravy be left in, the meat will not keep half so well. Raise the flesh of the breast, wings, and merrythought, quite clear ...
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Cooking tools:
- Mortar and pestle
- Roasting pan
- Oven
- Chef's knife
- Cutting board
Ingredients
- fresh butter
- wings
- breast
- cayenne
- mace
- salt
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