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Pheasant
Another Way to Roast Pheasants, Partridges, etc.
from
Directions for Cookery, in its Various Branches (1840)
Boiled Pheasant
from
Dressed Game and Poultry à la Mode (1888)
Boudins of Pheasant à la Richelieu
from
Dressed Game and Poultry à la Mode (1888)
Brillat Savarin's Recipe For Roast Pheasant, a la Sainte Alliance
from
The Book of Household Management (1861)
Broiled Pheasant (a Breakfast or Luncheon Dish)
from
The Book of Household Management (1861)
Crème of Pheasants à la Moderne
from
Dressed Game and Poultry à la Mode (1888)
Fagiano alla Napoletana (Pheasant)
from
The Cook's Decameron
Fagiano alla Perigo (Pheasant)
from
The Cook's Decameron
Fritôt of Crème of Pheasant
from
Dressed Game and Poultry à la Mode (1888)
Galantine of Pheasant à la Mode
from
Dressed Game and Poultry à la Mode (1888)
Pheasant Cutlets
from
The Book of Household Management (1861)
Pheasant Cutlets
from
Dressed Game and Poultry à la Mode (1888)
Pheasant Pie with Oysters
from
Dressed Game and Poultry à la Mode (1888)
Pheasant Stewed with Cabbage
from
Dressed Game and Poultry à la Mode (1888)
Pheasant Stuffed with Oysters
from
Dressed Game and Poultry à la Mode (1888)
Pheasant Stuffed with Tomatoes
from
Dressed Game and Poultry à la Mode (1888)
Pheasant and Macaroni
from
Dressed Game and Poultry à la Mode (1888)
Pheasant des Rois
from
Dressed Game and Poultry à la Mode (1888)
Pheasant en Surprise
from
Dressed Game and Poultry à la Mode (1888)
Pheasant à l'Italienne
from
The Lady's Own Cookery Book (1844)
Pheasant à la Bonne Femme
from
Dressed Game and Poultry à la Mode (1888)
Pheasant à la Braise
from
The Lady's Own Cookery Book (1844)
Pheasant à la Brillat-Savarin
from
Dressed Game and Poultry à la Mode (1888)
Pheasant à la Sainte Alliance
from
Dressed Game and Poultry à la Mode (1888)
Pheasant à la Suisse
from
Dressed Game and Poultry à la Mode (1888)
Pheasant à la Tregothran
from
Dressed Game and Poultry à la Mode (1888)
Pheasant à la Victoria
from
Dressed Game and Poultry à la Mode (1888)
Pheasant, Purée of
from
The Lady's Own Cookery Book (1844)
Pheasant, to boil
from
The Lady's Own Cookery Book (1844)
Pheasant, with white sauce
from
The Lady's Own Cookery Book (1844)
Pheasants A-La-Daub
from
The Virginia Housewife (1860)
Roast Partridges, Pheasants, Quail or Grouse
from
The White House Cookbook (1887)
Roast Pheasant
from
The Book of Household Management (1861)
Roast Pheasant
from
The Skilful Cook (1905)
Roasted Pheasants
from
Domestic French Cookery (1836)
Salmi
from
Domestic French Cookery (1836)
Salmi of Pheasant
from
Dressed Game and Poultry à la Mode (1888)
To Roast Pheasants
from
A Poetical Cook-Book (1864)
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