582. Pheasants.—At the present day there are great varieties of these birds, which differ as much in their flavor as their plumage. There are also a large quantity of hybrids sold in market as a genuine pheasant, and it is impossible to know them when plucked. The flavor of the bird will depend in a great measure on the nature of the country where it is killed.
Have them prepared and trussed: put them about eighteen inches from the fire for five minutes, then draw them close, and roast as quickly as possible, rubbing them all over with a little butter, serve up with bread-sauce separate, and good gravy under. They are also good larded, or one larded and the other barded.