THE GAME BIRDS.
THE PHEASANT.
One can recognize the young bird by its less developed spurs and flexible bones. The pheasant may become 5 to 10 years old. Freshly shot pheasants are not good to eat because the meat is dry and hard. In winter the bird may be left hanging with its feathers for 2 to 3 weeks.
No. 33—FRIED PHEASANT.
Quantity for 6 Persons.
- 1 pheasant
- Salt
- ⅛ lb. of butter
- 2 thin slices of bacon to tie across the breast
- 1½ tbsps. of flour
- 1 cup of water
- ½ pt. sweet or sour cream
Preparation: The young pheasant is dressed, carefully washed and dried, then salted inside and outside and the liver put back into the bird with a piece of butter. The slices of bacon are tied across the breast.
Put the pheasant into the oven with ⅛ lb. of butter, baste it frequently and roast to a golden yellow. After 30 minutes, baste frequently with the cream and water by spoonfuls. It will require 1 to 1½ hours to cook it well done. Before serving, remove the bacon slices.
Into the drippings stir the flour, brown it, if necessary add more water, cook and strain and serve the gravy with the bird.
No. 34—FRIED OLD PHEASANT.