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Pheasants
Prepare, stuff and roast the same as chicken. Serve with currant jelly and giblet sauce to which a little currant jelly has been added.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Poultry and Game › Pheasants
Prepare, stuff and roast the same as chicken. Serve with currant jelly and giblet sauce to which a little currant jelly has been added.