cold cut

Half roast a pheasant, and when it is nearly cold cut it into neat joints, removing the skin.

Now she poured it into a buttered pan, placed a weight over it, and when cold cut into bars with a sharp knife.

When well mixed press into a box, and when cold cut into bars and wrap each bar in double waxed paper.

When cold cut into slices, place in wire broiler and toast over hot fire.

It came in a quiet, refined voice that swept through the hall with the cold cut of a knife.