be substituted for the oyster forcemeat, or the bird may be dressed without forcemeat, and served with oyster or celery sauce.
Time.—From 40 to 60 minutes. Average Cost, 2s. 6d. to 4s. each. Seasonable from October 1 to February 12.
The Pheasant (Fr. faisan).—According to the classical legend, this handsome bird was discovered by the Argonauts on the banks of the Phasis, near to Mount Ararat, in their expedition to Colchis. It is however, common to all the southern parts of the European continent, and various species are also found in Southern Asia, the Eastern Archipelago, China, Tibet, Burma, India and Japan. The pheasant has long been naturalized in the warmer and more wooded counties of England. Although it has been domesticated, this is not easily accomplished, nor is it flesh so palatable as when in a wild state. Respecting the flavour of the pheasant M. Ude the celebrated gastronomist says: "It is not often that pheasants are met with, possessing that exquisite taste which is acquired only by long keeping, as the damp of this climate prevents their being kept as long as they are in other climates. The hens in general are the more delicate. The cocks show their age by their spurs. They are only fit to be eaten when the blood begins to run from the bill, which is commonly six days or a week after they have been killed. The flesh is white, tender, and has a good flavour, if you keep it long enough; if not, it is not much different from that of the common fowl or hen."
1306.—PHEASANT, BROILED. (Fr.—Faisan Grillé.)
Ingredients.—1 pheasant, butter, cayenne, salt, piquante, mushroom, Madeira (No. 255), or other suitable game sauce (see Sauces).
Method.—The bird, if small may be cut down the back, and flattened and cooked like a spatch-cock of chicken; if large, it is better divided into joints. In either case the whole of it must be brushed over with warm butter, seasoned with salt and a very little cayenne, before grilling. Prepare one of the above-named sauces, strain, return to the stewpan, and keep hot until required. Broil the bird over a clear fire from 15 to 20 minutes, turning occasionally, and brushing over frequently with warm butter. Serve as hot as possible, and send the sauce to table in a sauce-boat.
Time.—To grill, from 25 to 30 minutes. Average Cost, 3s. to. 4s. 6d. each. Seasonable from October 1 to February 12.
1307.—PHEASANT, BROILED. (Fr.—Faisan Grillé.) (Another Method.)
Ingredients.—1 pheasant, butter, egg, breadcrumbs, salt, cayenne, piquante, mushroom, Madeira (No. 225.), or other suitable sauce (see Sauces).
Method.—Divide the bird into neat joints, season with salt and a little cayenne, fry lightly in hot butter, and press between 2 dishes until cold. Then coat carefully with egg and breadcrumbs, and broil over a clear fire. As soon as the crumbs are set, brush over with warm butter, and repeat at frequent intervals during the process of grilling. Arrange in a pyramidal form on a hot dish, and serve the sauce in a sauceboat.
Time.—To grill, from 15 to 20 minutes. Average Cost, 3s. to 4s. 6d. each. Seasonable from October 1 to February 12.
