Heart to Hearth Cookery

The first three steps of the receipt (recipe) To roast Pheasants-pick and draw your pheasants and singe them – I was not able to do without a source of a live pheasant to chose, clean, pluck and singe.  And thus I used just one purchased pheasant so the 18th century presentation to table with head and feet on will not be in this series of posts.   The receipt also refers to them, as more than one pheasant would be roasted on the spit.  Pictured are the fourth and fifth step to lard with bacon and spit.  I secured the pheasant on the spit and used one of my small larding needles to secure small strips of bacon fat under the skin.

Visit my website at:   www.hearttohearthcookery.com