Pheasant, to Roast

Let it hang as many days as po ible without becoming tainted. Pluck off the feathers carefully, cut a slit in the back of the neck to remove crop, then draw the bird in the usual way, and either wipe the inside very clean with a damp cloth, or pour water through it; wipe the outside also, but with a dry cloth; cut off the toes, turn the head of the bird under the wing, with the bill laid straight along the breast; skewer the legs, which must not be cro ed; flour the pheasant well, lay it to a brisk fire, and baste it constantly and plentifully with well-flavoured butter. Send bread sauce and good brown gravy to table with it. Time. Three quarters of an hour, a few minutes le if liked very much underdone, five or ten more for thorough roasting, with a good fire in both instances. In season from October to the end of January. (Eliza Acton.)