Ingredients
1 pheasant
1 bay leaf
1 few celery leaves
4 slices bacon
1 butter or margarine
1 onion, sliced
1 cup chicken broth
1 salt and pepper to taste
2 cloves garlic, crushed
1 lemon, sliced
2 oz melted butter
1 small can of mushrooms
Directions
Sprinkle pheasant inside and out with salt and pepper. Put bay leaf,^
garlic, celery leaves and lemon in cavity. Tie legs together with
string.^ Turn wings under. Cover breast with bacon and cheesecloth
soaked in melted^ butter.. Place bird in baking pan and arrange
onions around bird. Pour^ chicken broth over bird. Roast in
pre-heated oven for one hour or until^ tender. Baste frequently with
liquid.
Servings: 6 servings
Pheasant Roast Recipe brought to you by Recipe Ideas
Categories: Meat; Pheasant; Poultry; Wild Game
The History of Recipes
It is quite possible to trace the history of recipes far back into distant history, in fact as far back into history as pharonic Egypt, and maybe further still. Having said that, mostly, these old cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered, according to historians is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of documents describing recipes prepared by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks used many aromatic flavors, including a few that are still present in modern kitchens such as bay, rue and parsley. Later, there were a couple of interesting books dating from the 1300s - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is served today, but instead accounts of the types of food on the menus of the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new foods and spices created an eruption in manuscripts on cooking, the majority of which are kept safe in private cookery archives. For the centuries that followed, the rich and powerful families of the West competed with each other to offer the most exotic banquets, and consequentially chefs and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery books are in great demand, mostly due to better eduction, more spare time and having more money. The introduction of the TV gave us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Pheasant Roast recipe.
