Roast Pheasant

No Victorian dinner was complete without at least one roast. Generally you could expect both roast ‘butchers’ meat’ (farmed animals) and roast game. In the 18th century, when only two courses plus dessert were eaten, the second course would be centred on roast game, with vegetables and sweet dishes served simultaneously upon the table. The roast was usually plain, not even stuffed, with a simple gravy or bread sauce on the side, so that the distinct gaminess of the meat came through. Becaus