SC - portion control and planning

[Stefan li Rous]

Ilia said:
> "Philippa Alderton" <phlip at morganco.net> writes:
> 
> >Pheasant is a very dry bird- as a general rule, using >a wet-heat method of
> >cooking is best. Avoid applying either alcohol or salt >while cooking- both
> >will dry it out, making it rather chewy, at best ;-)
> <snip
> 
> >If you want to roast it, you need to either lard it or >bard it, meaning, lay
> >bacon or fatback strips across the breast while >roasting, or take strips of
> >fat and lace it through the flesh- about 45 minutes >will do this at 350
> >degrees.
> 
> This is what I think I would like to do. I am considering trying this for 
> Thanksgiving dinner. Im glad you mentioned laying bacon on it to help keep it 
> moist.

Perhaps some of the comments in this file in the FOOD section of my
Florilegium would be of use to you:
larding-msg       (12K)  6/16/99    Inserting fat into meat in period
and today.
- -- 
THL  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****