853 Pheasant*

• 1 pheasant
• ½ lb pork fat
• ¼ lb

Hang a pheasant for 5–8 days before plucking it. After plucking, cut off the head and set it aside. Using a lighted paper, singe off all the down and, while the flesh is warm from the flame, rub the entire pheasant briskly with a piece of pork suet or with butter wrapped in an old cloth to remove the