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Recipe by: anouch
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See below ingredients and instructions of the recipe
1 Pheasant
3 ts Butter
3 tb Flour
1/2 ts Salt
1/4 ts Pepper
2 c Water
1/4 c Black currant jelly
Have bird clean and dry. Melt butter in large skillet and brown
pheasant well on all sides. Remove from pan. Mix flour, salt and
pepper and rub well into bird. Put in pan breast up. Add 1/2 cup
water and bring to a boil. Let simmer, adding water as needed every
15 minutes. Cook about an hour till tender. Remove bird, place on
platter. Stir jelly into pan; pass sauce at table. Many of the
recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos
and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered
by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-10-95
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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