Pheasant -

The true pheasant is, with few exceptions, found only in Europe, but much attention is being paid to efforts to propogate it here and with good promise of success. Among the best known types are the "Ringneck," a native of China, distinguished by the broad white ring around its neck; the "English," and the Japanese or "Versi-color." The Ringneck is also variously known as the Chinese, Mongolian, Oregon, etc., and the English as the "Dark-necked" and Hungarian.

Before cooking, a pheasant should be hung by its tail for at least a week, or till its gamey flavor is pronounced.

Arround Pheasant in The Grocer's Encyclopedia


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