kettle a tea cup of hot water and a heaping tablespoon of butter. When 

 this is very hot, place the bird in the kettle, put the cover on, and add hot 

 water from time to time as the supply gets low. Just before the pheasant 

 is finished, add salt and pepper. By the time it is done, the liquid in the 

 kettle should have been exhausted, and the bird should be well seasoned. 



HOW PHEASANTS ARE PREPARED AT THE WALDORF- 

 ASTORIA. Mr. Oscar Tschirky, maitre d'hotel of the Waldorf-Astoria 

 Hotel has consented to the reproduction of the following receipts from 

 the well-known "Cook Book by 'Oscar' of the Waldorf." 



"BRAISED PHEASANT. Prepare and truss a pheasant as for boil- 

 ing. Line a stew pan with slices of fat bacon and one or two thick slices 

 of veal, put in the bird, season it well with salt and pepper, add a few 

 sweet herbs, cover it with more slices of bacon and veal, cover the stewpan 

 down perfectly air-tight, and put it in a moderate oven and cook for two 

 hours. When done place it on a hot dish, strain over it some of the gravy 

 that will ha,v^e run from it while cooking, garnish it with sliced lemons, 

 and serve. 



"BROILED PHEASANT. Cut the bird in four pieces and fry them 

 in lard; when browned all over and half done through, take them from the 

 fire, drain the lard from them, brush over with beaten egg, roll them in a 

 paper of breadcrumbs mixed with salt and cayenne, put them on a hot, 

 well-greased gridiron and broil them for ten minutes over a clear fire. 



"ROASTED PHEASANT. Singe and truss the bird and put inside 

 a shallot and a lump of butter; lard the breast close with thin strips of 

 bacon, and tie a thin strip of bacon over the larded part. Roast the bird 

 in a hot oven, basting it often with butter. Five minutes before taking the 

 bird from the oven remove the slice of bacon and brown the larded part. 

 When cooked place the bird on a hot dish, strew over it some crumbs of 

 bread that have been fried brown in butter, and serve it with a sauceboat- 

 ful each of rich brown gravy and bread sauce." 



