Page:Mrs Beeton's Book of Household Management.djvu/839

Rh be substituted for the oyster forcemeat, or the bird may be dressed without forcemeat, and served with oyster or celery sauce.

Time.—From 40 to 60 minutes. Average Cost, 2s. 6d. to 4s. each. Seasonable from October 1 to February 12.

Ingredients.—1 pheasant, butter, cayenne, salt, piquante, mushroom, Madeira (No. 255), or other suitable game sauce (see Sauces).

Method.—The bird, if small may be cut down the back, and flattened and cooked like a spatch-cock of chicken; if large, it is better divided into joints. In either case the whole of it must be brushed over with warm butter, seasoned with salt and a very little cayenne, before grilling. Prepare one of the above-named sauces, strain, return to the stewpan, and keep hot until required. Broil the bird over a clear fire from 15 to 20 minutes, turning occasionally, and brushing over frequently with warm butter. Serve as hot as possible, and send the sauce to table in a sauce-boat.

Time.—To grill, from 25 to 30 minutes. Average Cost, 3s. to. 4s. 6d. each. Seasonable from October 1 to February 12.

Ingredients.—1 pheasant, butter, egg, breadcrumbs, salt, cayenne, piquante, mushroom, Madeira (No. 225.), or other suitable sauce (see Sauces).

Method.—Divide the bird into neat joints, season with salt and a little cayenne, fry lightly in hot butter, and press between 2 dishes until cold. Then coat carefully with egg and breadcrumbs, and broil over a clear fire. As soon as the crumbs are set, brush over with warm butter, and repeat at frequent intervals during the process of grilling. Arrange in a pyramidal form on a hot dish, and serve the sauce in a sauceboat.

Time.—To grill, from 15 to 20 minutes. Average Cost, 3s. to 4s. 6d. each. Seasonable from October 1 to February 12.