Roast pheasant from Joy of Cooking (Sixth edition 1975) (page 438) by Irma S. Rombauer and Marion Rombauer Becker

  • pheasant
  • Serves : 3

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

Accompaniments: Pilaf; Braised or glazed celery or endive; Bread sauce; Smitane sauce; Sausage dressing; Chestnut dressing for game; Currant jelly; Gooseberry preserves; Croutons 1: buttered

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.

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