Mock Pheasant.—(No. 69.)
If you have only one pheasant, and wish for a companion for it, get a fine young fowl, of as near as may be the same size as the bird to be matched, and make game of it by trussing it like a pheasant, and dressing it according to the above directions. Few persons will discover the pheasant from the fowl, especially if the latter has been kept four or five days.
The peculiar flavour of the pheasant (like that of other game) is principally acquired by long keeping.
Guinea and Pea Fowls,—(No. 69*.)
Are dressed in the same way as pheasants.
Partridges,—(No. 70.)
Are cleaned and trussed in the same manner as a pheasant (but the ridiculous custom of tucking the legs into each other makes them very troublesome to carve); the breast is so plump, it will require almost as much roasting; send up with them rich sauce ([No. 321*]), or bread sauce ([No. 321]), and good gravy ([No. 329]).
*** If you wish to preserve them longer than you think they will keep good undressed, half roast them, they will then keep two or three days longer; or make a pie of them.
Black Cock (No. 71), Moor Game (No. 72), and Grouse, (No. 73.)
Are all to be dressed like partridges; the black cock will take as much as a pheasant, and moor game and grouse as the partridge. Send up with them currant-jelly and fried bread-crumbs ([No. 320]).