Home › The Principles of Cookery › Pheasant, Roast, to Carve

Pheasant, Roast, to Carve

Fix the fork in the centre of the breast, and cut slices off evenly on either side. Should there be more guests to partake of the roast pheasant than these slices will satisfy, disengage the legs and wings in the same manner as is done when carving boiled fowl. In taking off the wings, be careful not to cut too near the neck; if you do, you will hit upon the neck bone, from which the wing must be separated. Cut off the merry-thought by passing the knife under it towards the neck. Cut the other parts as in a fowl. The breast, wings, and merry-thought of a pheasant are the most highly-prized; but the leg has a superior flavour.