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Pheasant, Trussed

The pheasant may be trussed either with or without the head. If without, care must be taken to leave sufficient skin on the neck to skewer back; if the head, however, is left on, it must be brought round under the wing, and fixed on the point of a skewer, with the bill laid straight along the breast. In this case the crop must be removed through a slit, made for the purpose, in the back of the neck. Draw the bird, bring the thigh close under the wing, pass a skewer through the pinion, the body, and the leg, and skewer and tie the legs firmly down.