Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
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Ingredients.
— i large pheasant, i egg, breadcrumbs, butter or fryingfat, % a pint of Espagnole sauce, No.
244, salt and pepper.
Method.
— Divide the birds into neat joints, and remove the bones, keeping the flesh as intact as possible.
Season, flatten, and trim each piece of pheasant, fold the skin under, and form them into a good shape.
Coat first with egg, and afterwards with breadcrumbs seasoned with salt and pepper, fry gently in hot fat or butter until sufficiently cooked and well browned, then drain well.
Insert a small bone in each cutlet, put on a frill, and serve with the sauce poured round.
United Kingdom
Frying pan
Colander