be esteemed a nuisance by the farmers. Although
it has been domesticated, this is not easily accomplished, nor
is its flesh so palatable then as it is in the wild state. Mr.
Ude says--"It is not often that pheasants are met with
possessing that exquisite taste which is acquired only by long
keeping, as the damp of this climate prevents their being kept
as long as they are in other countries. The hens, in general,
are the most delicate. The cocks show their age by their spurs.
They are only fit to be eaten when the blood begins to run from
the bill, which is commonly six days or a week after they have
been killed. The flesh is white, tender, and has a good flavour,
if you keep it long enough; if not, it is not much different
from that of a common fowl or hen."

BRILLAT SAVARIN'S RECIPE FOR ROAST PHEASANT, a la Sainte Alliance.

1042. When the pheasant is in good condition to be cooked (_see_ No.
1041), it should be plucked, and not before. The bird should then be
stuffed in the following manner:--Take two snipes, and draw them,
putting the bodies on one plate, and the livers, &c., on another. Take
off the flesh, and mince it finely with a little beef, lard, a few
truffles, pepper and salt to taste, and stuff the pheasant carefully
with this. Cut a slice of bread, larger considerably than the bird, and
cover it with the liver, &c., and a few truffles: an anchovy and a
little fresh butter added to these will do no harm. Put the bread, &c.,
into the dripping-pan, and, when the bird is roasted, place it on the
preparation, and surround it with Florida oranges.

Do not be uneasy, Savarin adds, about your dinner; for a pheasant served
in this way is fit for beings better than men. The pheasant itself is a
very good bird; and, imbibing the dressing and the flavour of the
truffle and snipe, it becomes thrice better.

BROILED PHEASANT (a Breakfast or Luncheon Dish).

1043. INGREDIENTS.--1 pheasant, a little lard, egg and bread crumbs,
salt and cayenne to taste.

_Mode_.--Cut the legs off at the first joint, and the remainder of the
bird into neat pieces; put them into a fryingpan with a little lard, and
when browned on both sides, and about half done, take them out and drain
them; brush the pieces over with egg, and sprinkle with bread crumbs
with which has been mixed a good seasoning of cayenne and salt. Broil
them over a moderate fire for about 10 minutes, or rather longer