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To Roast the Pintail, or Sea Pheasant
Preparation info
- Difficulty
Medium
- Ready in
20 min
Appears in
By Eliza Acton
Published 1845
[All wild-fowl is in full season in mid-winter: the more severe the weather, the more abundant are the supplies of it in the markets. It may be had usually from November to March.]
Method
This beautiful bird is by no means rare upon our eastern coast, but we know not whether it be much seen in the markets generally. It is most excellent eating, and should be roasted at a clear quick fire, well floured when first laid down, turned briskly, and basted with butter almost without cessation. If drawn from the spit in from