Take a well-hung young Pheasant, cut it when prepared into neat joints. Take out the bones carefully and shape the joints into cutlets; flatten these with the cutlet-bat, season rather highly and cover them thickly with egg and finely-grated breadcrumbs. Put the bones and trimmings into a Saucepan with a carrot, a turnip, an onion, a handful of parsley, a bouquet garni, a bayleaf, pepper, salt, and as much water as will cover them. Let them stew slowly till the flavour of the herbs is drawn out, then thicken gravy and strain. Fry the cutlets in hot fat till a bright brown. Serve on a hot dish in a circle with one of the small bones stuck into each cutlet; pour the gravy round.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)