To Roast a Pheasant

Ingredients

• 1 pheasant
• butter
• flour
• bread-sauce
• brown gravy

Instructions

1. Pluck the pheasant carefully.
2. Cut a slit in the back of the neck to remove the crop.
3. Draw the bird in the usual way.
4. Wipe the inside very clean with a damp cloth or pour water through it.
5. Wipe the outside with a dry cloth.
6. Cut off the toes.
7. Turn the head of the bird under the wing, with the bill laid straight along the breast.
8. Skewer the legs, which must not be crossed.
9. Flour the pheasant well.
10. Lay it to a brisk fire and baste it constantly and plentifully with well flavoured butter.
11. Roast for about three-quarters of an hour, adjusting time based on desired doneness and fire strength.
12. Serve with bread-sauce and good brown gravy.