No. 15. A Pheasant

This bird was formerly always sent to table with the head on, but it was a barbarous custom, which has been partially abandoned of late in the best houses, and which it is hoped may soon be altogether superseded by one of better taste. The breast is by far the finest part of a pheasant, and it is carved in slices from pinion to pinion, in the lines a a b b; the legs may then be taken off, in the direction c d. The bird, when it is preferred so, may be entirely dismembered by the directions for a fowl. Black and moor-game are trussed and served like pheasants. The breasts of both are very fine eating, and the thigh or the black-cock is highly esteemed.