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Simple Pheasants Cooking Recipe

Below is the quick and easy cooking recipe for Pheasants.

The cock bird is reckoned the best, except when the hen is with egg. If young, its spurs are short and blunt. But if old, they are long and sharp. A large pheasant will require three quarters of an hour to boil; if small, half an hour. If for roasting, it should be done the same as a turkey. Serve the Pheasants it up with a fine gravy, including a very small piece of garlic, and bread sauce or fried bread crumbs instead. When cold the meat may be made into excellent patties, but its flavour should not be overpowered with lemon. For the manner of trussing a pheasant or partridge, see Plate.

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