449. Pheasants

Pheasants are rarely stuffed, it is more customary to send them to table accompanied by forcemeat in the dish, in many cases with the simple gravy only; the real Epicurean in game prefers the flavour of the bird uncontaminated by any accessories save those which just assist to remove the dryness common to most game. Pheasants are sometimes larded, but as the flavour is entirely disguised by the taste of the bacon, incorporated with the flesh of the fowl, unless it is done more for appearance than palate, we would not advise it.

In dressing the pheasant it should be drawn and cleaned as other game and trussed, should be roasted before a clear, not a fierce fire, and will take forty minutes, it must not be done too much, but must not on any account be sent to table underdone.

450. Pheasants

May be, and are oftener, plain roasted than not, but very frequently larded, and if two are served in a dish, have one larded; but when stuffed, by some, larding is most approved. Mince very fine some raw veal with a small quantity of fat bacon with a few bread crumbs, pepper and salt, with this stuff your birds, baste frequently, and flour and salt them before you take them up.

To any game of this kind you may introduce either chestnut stuffing or truffles, the truffles only to be cut in slices or put in whole.

451. Pheasant - Boiled

The pheasant should be stuffed with veal stuffing, and trussed in the same manner in which a turkey is for boiling. It should be put into hot water, and should be boiled from fifty minutes to an hour. The same sauces recommended for a boiled turkey, will also be suit-! able for a boiled pheasant.