Pheasant Cutlets
INGREDIENTS for dish for 6 persons.-2 pheasants, egg and bread-crumbs, cayenne and salt to taste, brown gravy. AVERAGE COST, 6s.
Procure 2 young pheasants that have been hung a few days; pluck, draw and wipe them inside; cut them into joints; remove the bones from the best of these; and the backbones, trimmings, &c., put into a stewpan, with a little stock, herbs, vegetables, seasoning, &c., to make the gravy. Flatten and trim the cutlets of a good shape, egg-and-bread-crumb them, broil them over a clear fire, pile them high in the dish, and pour under them the gravy made from the bones, which should be strained, flavoured and thickened. One of the small bones should be stuck on the point of each cutlet.
TIME.-10 minutes or rather more to broil the cutlets.
SEASONABLE from the 1st of October to the beginning of February.