Recipe or source entry
Pheasants with sage and Onion
Stuff the pheasant with sage and onion, No. 297, truss and roast it in the usual way, and when dished up, and served with rich brown gravy, you will taste an ordinary dish, it is true, but at the same time a good thing which you will certainly desire to see repeated.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter10/pheasant-sage.html- Legacy revision
8531e8373e9b- Source checksum
ea671e4ce00b6934562e7e094e6a3402b2c421b10c5b1395d949b63ddeea6d95- Legacy text checksum
8d42f77a119cba5b1a0b6e3735cf6e6e5ebc01c81e297aa472c6849797d795ec
Cite this page
Pheasants with sage and Onion. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter10/pheasant-sage.html