Place your fork firmly in the centre of the breast of this large game
bird and cut deep slices to the bone at figs. 1 and 2; then take off
the leg in the line from 3 and 4, and the wing 3 and 5, severing both
sides the same. In taking off the wings, be careful not to cut too
near the neck; if you do you will hit upon the neck-bone, from which
the wing must be separated. Pass the knife through the line 6, and
under the merry-thought towards the neck, which will detach it. Cut
the other parts as in a fowl. The breast, wings and merry-thought of a
pheasant are the most highly prized, although the legs are considered
very finely flavored. Pheasants are frequently roasted with the head
left on; in that case, when dressing them, bring the head round under
the wing, and fix it on the point of a skewer.