Posted by: hearttohearthcookery | October 19, 2023

Baste with Butter-A Taste of Hearth Cooking

After the pheasant was larded with bacon, breast papered for the receipt (recipe) To roast Pheasants the spit was placed on the lowest level of the spit dogs and a redware grisset set underneath the bird.  While roasting the pheasant was basted with butter and drippings from the grisset.

After the pheasant was larded with bacon, breast papered for the receipt (recipe) To roast Pheasants the spit was placed on the lowest level of the spit dogs and a redware grisset set underneath the bird.  While roasting the pheasant was basted with butter and drippings from the grisset.

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Posted in culinary history, food, food history, Pheasant, receipts, recipes, Roasting | Tags: , , , ,

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