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Pheasant, Boiled

Pick, draw, and singe the pheasant, and truss it firmly, as if for boiling. Cover with buttered paper, wrap it in a floured cloth, plunge it into boiling water, and after it has once boiled up draw it to the side, and let it simmer as gently as possible until it is done enough. The more gently it is simmered the better the bird will look, and the tenderer it will be. Put it on a hot dish, pour a small quantity of sauce over it, and send the rest to table in a tureen. Celery sauce, horse-radish sauce, oyster sauce, white sauce, soubise sauce, or even plain onion sauce, may all be served with boiled pheasant. Time to boil: half an hour from the time of boiling, for a small young bird; three-quarters of an hour for a larger one; one hour or more for an old one. Probable cost of pheasants, about 3s. each when in full season. Sufficient for three or four persons.