A Few Hints on How to Deal with Him to the Best Advantage No dish is more acceptable as a meat course than a roast pheasant, and even those few persons who care little for game, disliking pronounced flavours in'their food, enjoy this tasty but most delicate bird. Stress must be laid on serving the pheasant roast, for thi is the ideal method of cooking it, and when just in season and in its Prime no other mode should be employed. Such variations as a solini, boiling, or making into a pie should be reserved for old birds. The young cock phear sant makes a choicer roast than the hen, but it must be hung for a few days to ensure the flesh being quite tender and to enable it, to acquire a fuller flavour. The: age of the bird may always be ascertained by observing the spurs, which in a young bird are blunt and short. Roast pheasant may be served without the addition of another meat course, if fish or soup take precedence and a good sweet coat writ aw inreterring rmeAt=
Siew OF coLeas AND CUFFS. SEEN rite RACES LAST. WORK or savoury follows. Dinners are far less elaborate than formerly, and the meat courses are considerably curtailed, but where game alone forms the substantial meat dish oysters, as an hors-l'euvre, could be given with advantage.
Three days will not be too long to hang the pheasant unless the weather turns moist and warm.
There should be a faint gamey odour about it, but nothing that could offend the most delicate sense of taste or smell. As game is seldom carved on the table it is matter of indifference whether or not the head is left on when trussing, but the bird must be care-folly plucked, singed, and cleansed before being prepared for cooking.
Text read from the printed page and cleaned; old type leaves the occasional error.