Poêlé the pheasant keeping it just cooked.
Place on an oval dish on a layer of well drained sauerkraut braised with goose fat. Surround with a border of rectangles of bacon which has been cooked with the sauerkraut.
Serve accompanied with a gravy prepared from the juices of the cooking of the pheasant and
© 1903 All rights reserved. Published by Taylor and Francis.