* pheasant, quartered
* 2 carrots, sliced
* 5 baby red potatoes, quartered
* 1/2 onion, cut into chunks
* salt and pepper
* 2 pinches thyme
* 1/4 cup chicken broth
Add the carrots, potatoes and onion. Sprinkle on the thyme and season to taste wtih salt and pepper.
Add the chicken broth in pan. Place covered in roasting pan and cook in the oven at 350 degrees. Bake for 40 minutes or until meat feels tender.
Quail with Mushrooms
Wipe carefully, inside and out. Then bind each bird with a slice of bacon. Put birds into a buttered pan and baste occasionally while they are roasting. If they are large birds, they will require about 1/2 hour to cook. when they are done, put them into a warmer for 2 minutes while you add 1 tbsp. of butter, a little hot water, and the juice of 1/2 lemon to the fat in the pan, stirring to make gravy. Serve the birds on toast with gravy poured over them; garnish with a wedge of lemon or currant or grape jelly. On the same plate, serve mushrooms as follows:
Peel fresh mushrooms and cut the stems free. Put them in a dish with enough melted butter to make them all thoroughly shiney. Add salt and pepper rather generously. Let sit 1 hour and then broil on a grill in time to serve hot with quail.