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1036
Enquire within upon everything
·
Robert Kemp Philp
468
[SMALL
BEGINNINGS
MAY
LEAD
TO
LARGE
ENDS.]
1241.
To
Truss
and
Roast
a
Pheasant.
The
following
method
of
trussing
a
pheasant--which
applies
equally
to
partridges,
grouse,
&c.,
and
to
fowls,
guineafowls,
&c.--is
prescribed
by
Francatelli
in
his
"Cook's
Guide":
"Rub
the
scaly
cuticle
off
the
legs
with
a
cloth;
trim
away
the
claws
and
spurs;
cut
off
the
neck
close
up
to
the
back,
leaving
the
skin
of
the
breast
entire;
wipe
the
pheasant
clean
and
truss
it
in
the
following
manner,
viz.:--Place
the
pheasant
upon
its
breast,
run
a
trussing
needle
and
string
through
the
left
pinion
(the
wings
being
removed);
then
turn
the
bird
over
on
its
back,
and
place
the
thumb
and
forefinger
of
the
left
hand
across
the
breast,
holding
the
legs
erect;
thrust
the
needle
through
the
middle
joint
of
both
thighs,
draw
it
out
and
then
pass
it
through
the
other
pinion,
and
fasten
the
strings
at
the
back;
next
pass
the
needle
through
the
hollow
of
the
back,
just
below
the
thighs,
thrust
it
again
through
the
legs
and
body
and
tie
the
strings
tightly;
this
will
give
it
an
appearance
of
plumpness."
Roast
and
send
to
table
in
the
same
manner,
and
with
the
same
accompaniments
as
directed
for
Roast
Partridge
(par.
1237.)
1242.
Cold
Partridge
Pie.
Bone
as
many
partridges
as
the
size
of
pie
to
be
made
may
require.
Put
a
whole
raw
truffle,
peeled,
into
each
partridge,
and
fill
up
the
remaining
space
in
each
bird
with
good
forcemeat.
Make
a
raised
crust;
lay
a
few
slices
of
veal
in
the
bottom,
and
a
thick
layer
of
forcemeat;
then
the
partridges,
and
four
truffles
to
each
partridge;
then
cover
the
partridges
and
truffles
over
with
sheets
of
bacon,
cover
the
pie
in,
and
finish
it.
It
will
take
four
hours
baking.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
