THE COOKERY OF THE PHEASANT 



The most illustrious gastronomists have with unani- 

 mous consent pronounced the pheasant the best of 

 game birds. Individuals will, of course, have their 

 predilections. Some may own to a partiality for 

 the bitter of the grouse : others will confess 

 to a sentimental passion for the thighs and trail 

 of snipe, woodcock, and plover. As for the unpre- 

 tending partridge, it is a universal favourite. But 

 were gourmets to be brought up for a plebiscite, as 

 the Athenians, according to the veracious Plutarch, 

 were called upon to assign a rank to their great 

 generals, if the pheasant did not take the lead in the 

 lists, at least he would almost invariably be assigned 

 the second place. Nor is it difficult to suggest 

 reasons for the precedence. He is indebted for it, 

 principally to his genuine merits and partly to ad- 

 ventitious circumstances. He is to be found in 

 any wood, where circumstances are tolerably favour- 



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