Broiled Pheasant Recipe

Instructions

1. Pick, draw, and singe the pheasant; divide it neatly into joints.
2. Fry these in a little fat until they are equally and lightly browned all over.
3. Drain them well, season with salt and cayenne, and dip them into egg and bread crumbs.
4. Broil over a clear fire for about 10 minutes
5. Serve on a hot dish, with brown sauce, mushroom sauce, or piquant sauce, as an accompaniment.