|Pheasants||2 , cut in serving pieces|
|Seasoned flour||1⁄4 Cup (4 tbs)|
|Onions||2 , chopped fine|
|Sweet vermouth||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Teaspoon|
|Ground pepper||1 Dash|
Dust pheasants with seasoned flour; brown in butter.
Transfer to roaster.
Add onions to butter in skillet; cook until transparent.
Addvermouth, tomato paste, cinnamon, salt and pepper; cook for a few minutes.
Pour around pheasant.
Spread soft butter on pieces of bird.
Roast at 350 degrees for 1 hour.
Arrange pheasant on toast; pour sauce over each piece.
Garnish with watercrest.