Pheasant legs and thighs in red cabbage from The L.L. Bean Book of New New England Cookery (page 185) by Judith Jones and Evan Jones

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised chestnuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute goose fat or a mixture of butter and oil for chicken fat, and other mild vinegar for blackberry vinegar.

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