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Pheasants
Preparation info
- Difficulty
Medium
Appears in
Published 1932
Method
Must hang long; hang up by the tail feathers; in a good larder in clear, cold weather will keep 3 weeks. When the tail feathers ‘give’ the bird is ready to be cooked.
Baste well, roast for 45 minutes before a clear fire. Serve with good brown gravy, bread sauce
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