BROILED PHEASANT (a Breakfast or Luncheon Dish)

Ingredients

• 1 pheasant
• a little lard
• egg and bread crumbs
• salt and cayenne to taste

Instructions

1. Cut the legs off at the first joint, and the remainder of the bird into neat pieces;
2. put them into a fryingpan with a little lard, and when browned on both sides, and about half done, take them out and drain them; brush the pieces over with egg, and sprinkle with bread crumbs with which has been mixed a good seasoning of cayenne and salt.
3. Broil them over a moderate fire for about 10 minutes, or rather longer, and serve with mushroom-sauce, sauce piquante, or brown gravy, in which a few game-bones and trimmings have been stewed.