Pheasants and Partridges- Roasted
- Pheasants or partridges
- Flour
- Butter
- Scrag of mutton
- 1 teaspoonful of ketchup
- 1 teaspoonful of lemon pickle
When you roast pheasants or partridges, keep them at a good distance from the fire, dust them in the flour, and baste them often with fresh butter. If your fire is good, half an hour will roast them. Pour over them a gravy made of scrag of mutton, a spoonful of ketchup, the same of browning, and a teaspoonful of lemon pickle.
Submitted by Aug 25, 2009
15 min
30 min
45 min