Roast Pheasants with Cress

Let the birds be hung by the under part of the beak separately on hooks, and sufficiently long to develop their flavour; for this purpose a cold, dry, and, above all, a thoroughly airy place should be chosen. About four days’ hanging in such a place will generally meet the requirements; but when a ‘higher’ state is wished for let the birds hang until the feathers from the under part at the tail