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Pheasant, Roast

Pluck, draw, and singe a brace of pheasants, wipe them with a dry cloth, truss them firmly, and either lard them or tie round the breasts a slice of fat bacon. Flour them well, put them before a clear fire, and baste liberally. When they are done enough, remove the bacon, serve the birds on a hot dish, and garnish with watercress. Send good brown gravy and bread sauce to table with them. If the fashion is liked, half a dozen of the best of the tail-feathers may be stuck into the bird when it is dished. Time, three-quarters of an hour to roast a good-sized pheasant. The drumsticks are excellent when devilled. Sufficient for four or five persons.