Truss the birds in the same manner as pheasants, and set down before a brisk fire. When nearly ready—they will be done in from twenty to twenty-five minutes—baste well with butter and sprinkle with flour in order to froth them, and send to table with some good brown gravy and some fried bread crumbs and bread sauce. These accompaniments should be served in different sauce tureens.
Small Beginnings may Lead to Large Ends.
1241. To Truss and Roast a Pheasant
The following method of trussing a pheasant—which applies equally to partridges, grouse, &c., and to fowls, guineafowls, &c.—is prescribed by Francatelli in his "Cook's Guide":
"Rub the scaly cuticle off the legs with a cloth; trim away the claws and spurs; cut off the neck close up to the back, leaving the skin of the breast entire; wipe the pheasant clean and truss it in the following manner, viz.:—Place the pheasant upon its breast, run a trussing needle and string through the left pinion (the wings being removed); then turn the bird over on its back, and place the thumb and forefinger of the left hand across the breast, holding the legs erect; thrust the needle through the middle joint of both thighs, draw it out and then pass it through the other pinion, and fasten the strings at the back; next pass the needle through the hollow of the back, just below the thighs, thrust it again through the legs and body and tie the strings tightly; this will give it an appearance of plumpness."
Roast and send to table in the same manner, and with the same accompaniments as directed for Roast Partridge (
par
.