ward, (like a fowl for boiling); singe it
well; take a little butter and the fat of some bacon, and fry the
pheasant white; when sufficiently firm, take it out of the pan; then put
a spoonful of flour into the butter; fry this flour white; next add a
pint of veal or game jelly; put in a few mushrooms, if pickled to be
well washed; cut small a bunch of parsley, a large onion, a little
thyme, one clove, a pinch of salt, cayenne pepper, and a small lump of
sugar; stew the bird in this sauce till done; this may be known by
putting a fork into the flesh, and seeing that no blood issues out; then
skim off the fat and drain the pheasant; then strain and boil the gravy
in which it has been stewed; have ready a few mushrooms fried white in
butter; then thicken the gravy with the yolk of four eggs and two
table-spoonfuls of cream, throw in the mushrooms, place the pheasant in
a hot dish, pour the sauce over it, and serve it up.

_Pheasant a la Braise._

Put a layer of beef, the same of veal, at the bottom of the stewpan,
with a thin slice of bacon, a little bit of carrot, an onion stuck with
cloves, a bunch of sweet-herbs, some black and white pepper, and a
little beaten mace, and put in your pheasant; put over it a layer of
veal and the same of beef; set it on the fire for five or six minutes;
then pour two quarts of boiling water, cover it down close, and put a
damp cloth round the outside of the cover to prevent the steam escaping:
it must stew gently for an hour and a half; then take up the pheasant
and keep it hot, and let the gravy stew till reduced to about a pint;
strain it off, and put it into a saucepan, with a sweetbread, which must
have been stewed with the bird, some liver of fowls, morels, truffles,
artichoke bottoms, and the tops of asparagus, and let these simmer in
the gravy; add two spoonfuls of red wine and of ketchup, and a piece of
butter rolled in flour; let them stew for five or six minutes: lay the
pheasant in the dish, pour the ragout over it, and lay forcemeat balls
round it.

_Pheasant a l'Italienne._

Cut the liver small: and to one bird take but six oysters; parboil them,
and put them into a stewpan with the liver, a piece of butter, some
parsley, green onions, pepper and salt, sweet-herbs, and a little
allspice; let them stand a little over the fire, and stuff the pheasant
with them; then put it into a stewpan, with some oil, green onions,
sweet basil, parsley, and lemon juice, for a few minu