This is an excellent way of cooking an old partridge or pheasant.
I would at any time prefer a slice off the fillet of a buffalo to any pheasant.
I kill every pheasant I fire at; Plowden will tell you that!
He knighted the monkey, the dog and the pheasant, and made them his body-guard.
The pheasant was exquisite, and I ate with an epicurean enjoyment.
That is why the ...