Читать книгу The New Galt Cook Book - Various - Страница 115

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Pheasant or chicken, butter, cream, brown flour, salt, pepper, curry. Pick, singe, wash and dry the birds nicely, season inside and outside with salt and pepper. Put a tablespoonful of butter in your frying pan, and when hot lay in the bird (which has been split up the back), breast upwards; cover tightly, adding from time to time a little water, turn often, add to the gravy a quarter of a cup of cream, a bit of butter as big as a small egg, a little brown flour, a half teaspoonful of curry powder, salt and pepper to taste. Cook one hour slowly.