{"id":4297,"slug":"roast-pheasant","title":"Roast pheasant","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Pheasant","a slice of fresh lard"],"ingredients_norm":["pheasant","fresh lard"],"steps":["Pheasant should be kept one week to season, before cooking.","Clean, wrap in a slice of fresh lard, and roast in the same manner as chicken.","Serve bread sauce and fried bread crumbs separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w3:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"362d84d0729b7135454ccc1e26abf1eb1aa48064522eec95cc8b1b65700a72cf","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/roast-pheasant"}