Pheasant

Pheasants require hanging for a period of some days before their flavour, which is of little consequence when fresh, develops its particular excellence. This only takes place when decomposition is in sight, and as the entrails are first affected the bird must be so hung that its innards do not press upon the flesh of the breast lest it become tainted. It follows that the bird must hang, not from the feet or tail, but from the neck, and in a cool and airy situation. One need not wait for the bird to drop onto the paving of the larder floor; the ripe moment is at hand when the leading tail-feather can be easily plucked from the tail. The period of hanging is naturally conditioned by the weather. The age of a pheasant is read at the wing tip; if the biggest feather is pointed the bird is young, if rounded it is already old.