tes; take them off,
cover your pheasant with slices of bacon, and put it upon a spit, tying
some paper round it while roasting. Then take some oysters, and stew
them in their own liquor a little, and put in your stewpan four yolks of
eggs, half a lemon cut in dice, a little beaten pepper, scraped nutmeg,
parsley cut small, an anchovy cut small, a rocambole, a little oil, a
small glass of white wine, a little of ham cullis; put the sauce over
the fire to thicken, then put in the oysters, and make the sauce
relishing, and, when the pheasant is done, lay it in the dish, and pour
the sauce over it.

_Pheasant, Pure of._

Chop the fleshy parts of a pheasant, the wings, breast, and legs, very
fine, and pound them well in a mortar. Warm a pint of veal jelly, and
stew the bird in it. Strain the whole through a sieve. Mix it all to the
consistency of mashed potatoes. Serve in a dish with fried bread round
it.

_Widgeon, to dress._

To eat widgeon in perfection, half roast the birds. When they come to
table, slice the breast, strew on pepper and salt, pour on a little red
wine, and squeeze the juice of an orange or lemon over; put some gravy
to this; set the plate on a lamp; cut up the bird; let it remain over
the lamp till enough done, turning it. A widgeon will take nearly twenty
minutes to roast, to eat plain with good gravy only.

_Wild Duck, to roast._

It will take full twenty minutes--gravy sauce to eat with it.

_Woodcocks and Snipes, to roast._

Twenty minutes will roast the woodcocks, and fifteen the snipes. Put
under either, while roasting, a toast to receive the trail, which lay
under them in the dish. Melted butter and good gravy for sauce.

_Woodcocks a la Francaise._

Pick them, then draw and truss them; let their breasts be larded with
broad pieces of bacon; roast and serve them up on toasts dipped in
verjuice.

_Woodcocks, to pot._

The same as you pot pigeons.

SAUCES.

_Essence of Anchovies._

Take two pounds of anchovies, one ounce of bay salt, three pints of
spring water, half a gill of red port, half a gill mushroom ketchup; put
them into a saucepan until the anchovies are all dissolved; let them
boil; strain off the liquor with a one hair sieve, and be careful not to
cork it until it is quite cold.

_Anchovy Pickle._

Take two pounds of bay salt, three quarters of a pound of saltpetre,
three pints of spring water, and a very little bole armeniac, to grate
on th