Recipes > Meat > Pheasant > Broiled Pheasant (a Breakfast or Luncheon Dish)

Broiled Pheasant (a Breakfast or Luncheon Dish)


  • 1 pheasant
  • a little lard
  • egg and bread crumbs
  • salt and cayenne to taste


Cut the legs off at the first joint, and the remainder of the bird into neat pieces; put them into a fryingpan with a little lard, and when browned on both sides, and about half done, take them out and drain them; brush the pieces over with egg, and sprinkle with bread crumbs with which has been mixed a good seasoning of cayenne and salt. Broil them over a moderate fire for about 10 minutes, or rather longer, and serve with mushroom-sauce, sauce piquante, or brown gravy, in which a few game-bones and trimmings have been stewed.

Time: Altogether 1/2 hour.

Sufficient for 4 or 5 persons.

Seasonable from the 1st of October to the beginning of February.


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The Book of Household Management (1861).

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