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Pheasant Cutlets

Take two fine, well-hung pheasants. Pluck, draw, and singe them, and cut them into neat joints. Take out the bones carefully, and shape the joints into cutlets; flatten these with the cutlet-bat, season rather highly, and cover them thickly with egg and finely-grated bread-crumbs. Put the bones and trimmings into a saucepan, with a carrot, a turnip, an onion, a handful of parsley, a sprig of thyme, a bay-leaf, a little pepper and salt, and as much water as will cover them. Let them stew slowly, until the flavour of the herbs, etc., is drawn out, then thicken the gravy, and strain it. Fry the cutlets in a saute-pan with butter until they are brightly browned all over. Serve on a hot dish with one of the small bones stuck into each cutlet. The gravy must be made hot, and poured round them. Time to fry the cutlets, ten or twelve minutes. Probable cost of pheasants, 3s. each when in full season. Sufficient for eight or nine persons.