Handbook of practical cookery

When the pheasants have been plucked, singed, and drawn, chop off the claws, and dip them into boiling water in order that the skin may be pulled easily from them. Twist then the point of the wings behind the neck, pass a skewer through them at the first joint, piercing the top of both legs and straight through the body in the process, to hold the bird in proper form for roasting and serving. Tie the legs together just above the claws ; after which prepare the dressing by placing the bread crumbs into a bowl, together with the chopped parsley, pepper, and salt, and knead all together with two ounces of the butter. Stuff the breast of each bird with this dressing, sew together the incision at the neck, when this is done, with a needle and piece of thread, and place the pheasants side by side in a roasting-pan ; distribute the remaining butter in small pieces over the breast of each, and putting the pan in a moderate oven, roast the birds therein for an hour and a half, basting them constantly with the butter as it melts. Serve the pheasants upon a hot platter, and with bread and brown sauce sent to the table in separate gravy-boats. NOTE. — Bread and brown sauces, see page 176. Partridge Pie. — One brace of partridges, one pound of fillet of veal, one table-spoonful of chopped parsley, three gills of brown stock, four ounces of butter, one dessert-spoonful of salt, one-half tea-spoonful of pepper. Pluck, draw, and singe the partridges ; after which split each in halves. Put into each half a piece of butter, sprinkling them also with a little pepper and salt. Place then in the bottom of a deep pie-dish the fillet of veal, sprinkle over it the chopped parsley, and putting the halves of partridge upon this, line the edge of the dish with a strip of puff paste (see page 195) ; pour over all the stock, and cover over all a blanket of the paste rolled to half an inch in thickness. Bake the pie in a quick oven for an hour and a half. NOTE. — If desired, half a pound of lean bacon may be placed upon the veal as a flavouring ingredient. Roast Grouse. — Two brace of grouse, one half pound of butter, one dessert - spoonful of salt, one tea-spoonful of pepper. The birds should hang in a cool place at least three days after being shot, when they should be plucked, singed, and drawn, and wiped outside and inside with a clean cloth. Sprinkle them each then thoroughly inside with the pepper, divide the butter into f our equal parts, and place one of these inside each as well. Place the birds then side by side in a baking-pan, and putting this into a quick oven, let all bake for half an hour. When the grouse are roasted, arrange some slices of buttered toast upon a platter ; place the birds upon these, and pouring over them the gravy from the pan, serve very hot. Bread sauce should be served with roast birds. (See page 176.) Wild Ducks. — One pair of wild ducks, one quarter of a pound of butter, one tea-spoonful of salt, one half teaspoonful of pepper.