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Pintail, or Sea Pheasant

This bird, though highly esteemed where it is known, is not common. It is considered best when roasted, and is cooked like an ordinary pheasant, great care being taken to baste it constantly. It should be sent to table with good brown gravy, and a piquant sauce. It will of itself yield a good gravy if it is taken down when it has been before the fire for about twenty-five minutes, dished, laid in front of the fire for a few minutes, and then served immediately. Time to roast, about half an hour. Probable cost, uncertain, pintails being seldom offered for sale. Sufficient for three or four persons.