The Book of Household Management by Mrs. Beeton

salt to taste, brown gravy. _Mode_.--Procure 3 young pheasants that have been hung a few days; pluck, draw, and wipe them inside; cut them into joints; remove the bones from the best of these; and the backbones, trimmings, &c., put into a stewpan, with a little stock, herbs, vegetables, seasoning, &c., to make the gravy. Flatten and trim the cutlets of a good shape, egg and bread crumb them, broil them over a clear fire, pile them high in the dish, and pour under them the gravy made from the bones, which should be strained, flavoured, and thickened. One of the small bones should be stuck on the point of each cutlet. _Time_.--10 minutes. _Average cost_, 2s. 6d. to 3s. each. _Sufficient_ for 2 entrées. _Seasonable_ from the 1st of October to the beginning of February. ROAST PHEASANT.