After the pheasant has been larded and placed on the spit for the receipt (recipe) To roast Pheasants paper over the breast.
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Posted by: hearttohearthcookery | October 13, 2023
Paper the Breast – A Taste of Hearth Cooking
Posted in culinary history, food, food history, Larding needle, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
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