Recipe - Pheasant Divine

2 Pheasants; breast and legs
of
Flour
Salt
Pepper
Shortening
2 cup Milk
1 cn (10.75oz) cream of mushroom
soup
1 cup White wine
1 teaspoon (heaping) curry powder

Flour, salt and pepper pheasant pieces. Brown in shortening. Mix milk,
soup, wine and curry together. Place browned pheasant pieces in baking dish
and cover with milk mixture. Bake, covered, for 3 hours at 300ø. Baste 2 or
3 times. Add more milk if it cooks down too much. Yield: 4 servings.

JOYCE STEELE (MRS. H. WILLIAM)

NASHVILLE, TN

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.