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pheasants


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Pheasants. Pluck it dry, button or bard it, refresh it in hot water if you wish, and roast it, with the unplucked head and tail wrapped in wet cloths so that they do not burn. If you wish, remove the head, tail and wings, and roast it without larding if it is fat and good. When you put it on the plate, attach the head, tail and wings in their places with sticks. Eat it with fine salt.

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