A fine game bird; should be hung by the tail for at least a week or till its gamy flavor is pronounced, then pluck, draw, singe, wipe and truss, plunge him into boiling salted water with an onion and some celery stalks; when he is tender take out; serve in portions with a good combined celery puree sauce containing an eqnal quantity of rich oyster sauce.

Broiled Pheasant

Take the very young birds, and after hanging, pluck, singe, split down the back, remove back and breast bones; season with salt and pepper, brush well with olive oil, place in a wire hinged broiler, broil over a cleared space of the charcoal till tender; serve with a brown game sauce.

Roast Pheasant

Hung birds plucked, singed, drawn, wiped, trussed, breasts larded, bacon tied over the larded breasts, roasted and basted till done; served in portions with bread sauce.

Braised Pheasant

Hung birds plucked, singed, drawn, wiped, stuffed with a Financiere ragout mixed with grated stale bread and a little grated lemon rind, trussed, braised with bacon, sweet herbs and a little game stock; when done, taken up, the braise strained and skimmed, then poured to a game sauce, reduced, finished with a glass of port wine; served in portions with some of the ragout under, the sauce over.

... May also be braised without being stuffed, and served with a puree Soubise... also braised with cabbage lettuces and pork sausages; served garnished with the sausages and a game sauce poured over...also braised, served garnished with glazed sweetbreads, and a Financiere ragout.

PHEASANT MAY BE USED TO PRODUCE ALMOST ALL THE ENTREES GIVEN WITH PARTRIDGE, AND NAMED ACCORDINGLY.