Recipe: Pheasant à la Suisse

Take the remains of a cold Pheasant, cut it into neat joints. Salt and pepper these highly, and strew over it finely chopped onion and parsley. Cover them with oil, and squeeze over them the juice of a lemon. Turn the pieces every now and then, and let them remain till they have imbibed the flavour, then dip the pieces in a batter made of four ounces of flour, with as much milk added as will make a thick batter. Stir into it half a wineglassful of brandy and an egg, the white and yolk beaten to a froth. This batter should rest for an hour in a warm place before using. Fry the pieces of CHICKEN in the batter, and send it up piled on a dish garnished with fried parsley.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)