Boiled Pheasant

Ingredients

• salt
• pepper

Directions

1. Mrs. W. W. W.

2. Scald and skin, cut up like common chicken, being careful to remove all the shot, put in hot water and boil until you can easily insert a fork, or until the meat seems about ready to separate from the bone ; take out and broil over a good fire, put on a platter and set in the stove heater ; have ready toasted bread, buttered and cut in pieces about two inches square, and put on the platter with the pheasants ; place the kettle with liquor in which they were boiled on the fire, add a small lump of butter, season with salt and pepper, and thicken a little with flour ; boil rapidly two or three minutes stirring well, pour over the toast and pheasant, and send at once to the table. Squirrels and prairie chickens are very nice when prepared in this way.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.