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Roast Pheasants (Cock bird is considered)

The cock bird is considered the best; if young he has short blunt spurs, but if he is old they are long and sharp. Pheasants are in season from 1st October till 1st February. Pheasants should be hung until blood drops from the beak, then pluck and draw them; truss the same as a fowl for roasting, but leave the head on. Put a small piece of rumpsteak inside the bird; this helps to keep it moist and improves the flavour; leave the feet on, but cut the toes off. Tie a slice of fat bacon on the breast, or else lard the breast; roast in front of a clear fire, thirty minutes for a young bird and forty minutes for an old one. Baste it with butter; just before it is finished remove the bacon from the breast, dredge lightly with flour, baste with butter; this will make a nice froth. Send to table with watercress round and fried crumbs, and serve good brown gravy and bread sauce.

Partridges. These birds are in season from 1st September till 1st February. They should be trussed in the same way as a pheasant, and, though a smaller bird, will take nearly as long to roast, because the breast is plump. Not being so dry a bird as the pheasant, omit the steak from the inside.

Serve on fried breadcrumbs with watercress round, and hand good brown gravy and bread sauce.