To Roast the Pintail, or Sea Pheasant

Ingredients

• 1 pintail duck (or sea pheasant)
• flour
• butter
• pinch cayenne
• pinch fine salt
• 1 lemon

Instructions

1. Prepare a clear, quick fire.
2. Lay the bird on the spit well floured.
3. Turn it briskly and baste almost constantly with butter throughout the cooking.
4. Roast for twenty-five to thirty minutes.
5. When drawn from the spit, dish the bird and lay it before the fire for two to three minutes more to allow the meat to give forth its gravy.
6. Score the breast.
7. When carved, sprinkle a little cayenne and fine salt over the meat.
8. Serve with either a cut lemon handed round the table, or alternatively omit the scoring and serve with hot brown gravy and Christopher North's sauce.