PHEASANT, Broiled (a Breakfast or Luncheon Dish).
Ingredients.—1 pheasant, a little lard, egg and bread-crumbs, salt and cayenne to taste. Mode.—Cut the legs off at the first joint, and the remainder of the bird into neat pieces; put them into a frying-pan with a little lard, and when browned on both sides, and about half done, take them out and drain them; brush the pieces over with egg, and sprinkle with bread-crumbs with which has been mixed a good seasoning of cayenne and salt. Broil them over a moderate fire for about 10 minutes, or rather longer, and serve with mushroom-sauce, sauce piquante, or brown gravy, in which a few game-bones and trimmings have been stewed. Time.—Altogether ½ hour. Sufficient for 4 or 5 persons. Seasonable from the 1st of October to the beginning of February.