salt to taste, brown gravy.
_Mode_.--Procure 3 young pheasants that have been hung a few days;
pluck, draw, and wipe them inside; cut them into joints; remove the
bones from the best of these; and the backbones, trimmings, &c., put
into a stewpan, with a little stock, herbs, vegetables, seasoning, &c.,
to make the gravy. Flatten and trim the cutlets of a good shape, egg and
bread crumb them, broil them over a clear fire, pile them high in the
dish, and pour under them the gravy made from the bones, which should be
strained, flavoured, and thickened. One of the small bones should be
stuck on the point of each cutlet.
_Time_.--10 minutes. _Average cost_, 2s. 6d. to 3s. each.
_Sufficient_ for 2 entrées.
_Seasonable_ from the 1st of October to the beginning of February.
ROAST PHEASANT.