No. 962 Pheasants
For second course are usually served plain, you require two of them for a dish in a four entrée dinner, truss them the same as a fowl, leaving the head and neck on, which skin, and fix round at the side with the skewer you have fixed the wing and legs with; a middling-sized one will take about half an hour before a brisk fire, they are also good larded, or one larded and the other barded.