Set oven at 350 or gas 4. Wipe the pheasants, season, and rub well all over with butter. Put a knob of butter inside each bird. Place the pheasants breast side down in deep pot roaster or flameproof casserole. Cover and cook with stock and buttered paper. Cook for 1 to 1 1/4 hrs until tender turning the birds breast side up after 25 minutes. When cooked remove the pheasants and keep hot. Boil the remaining liquid to reduce a little and strain into a saucepan. Blend the arrowroot with a little water and then stir into the hot stock. Bring to a boil and stir until sauce thickens and clears. Add the grapes, cream and lemon juice, then heat through without boiling. Check the seasoning. Arrange the pheasants on a serving dish, spoon the sauce over and serve. From Mrs Beetons Book of Cookery and Household Management 1994 ISBN 0-7063-7320-0 From : Eleanor Creighton Posted to MM-Recipes Digest by firstname.lastname@example.org (valerie) on Mar 30, 1998
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|Serving Size: 1 Serving (749g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 696 (59%)|
|Amt Per Serving||% DV|
|Total Fat 77.4g||103 %|
|Saturated Fat 35.2g||176 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 392.8mg||121 %|
|Sodium 790.9mg||27 %|
|Potassium 1351.2mg||36 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 18.7g|
|Protein 97.8g||140 %|
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Calories per serving: 1181
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