Pheasant

Directions

1. 1
   Remove feathers.
2. 2
   Skin and split the bird by cutting along the full length of the back bone with a sharp knife.
3. 3
   Spread open and clean out.
4. 4
   Cut breast bone in center and divide bird in halves. Wash bird in cold water and dry with a cloth.
5. 5
   Place in a dish and moisten with milk.
6. 6
   Let stand 1 1/2 hours or so.
7. 7
   Remove from milk and season with salt and pepper.
8. 8
   Add a few drops of lemon juice. Roll pieces in flour.
9. 9
   Fry slowly in butter (with some chopped onion) until golden brown.
10. 10
    Pour cream over it.
11. 11
    Add lemon juice. Cover pan tight and let simmer for 1/2 to 1 hour, depending upon tenderness of the bird.
12. 12
    Serve as a casserole.