Home › The Principles of Cookery › Pheasant, Broiled

Pheasant, Broiled

Pick, draw, and singe the pheasant, and divide it neatly into joints. Fry these in a little fat until they are equally and lightly browned all over. Drain them well, season with salt and cayenne, and dip them into egg and bread-crumbs. Broil over a clear fire, and serve on a hot dish, with brown sauce, mushroom sauce, or piquant sauce, as an accompaniment. The remains of a cold roast pheasant may be treated in this way. Time to broil, about ten minutes. Probable cost of pheasants, 3s. each when in full season. Sufficient for three or four persons.