gravy by peeling and frying four
onions in butter till lightly browned, dredge an ounce of flour over
them, and pour upon them half a pint of stock, a glassful of claret, the
bones of the pheasant, and pepper and salt. Simmer over fire for twenty
minutes, strain through sieve, and it is ready for use. Serve the
boudins in a circle with the gravy round.

Pheasant a la Bonne Femme.

Put a well-hung pheasant in a buttered stewpan with three ounces of good
beef dripping and six ounces of ham cut into dice. Let the pheasant fry
over fire till it is nicely and lightly browned, then add a
tablespoonful of chutnee and three large Spanish onions cut in rings;
cover the saucepan, and let it simmer till all are cooked. Take up the
bird and put it on a dish, beat the onions over the fire for ten
minutes, season with pepper and salt, and serve round the pheasant.

Pheasant a la Brillat-Savarin.

Hang a pheasant till tender, pluck, draw, and lard it carefully. Bone
and draw two woodcocks, keep the trail separate, throw away the
gizzards, chop up the meat with beef marrow which has been cooked by
steam, scraped bacon, pepper, salt, mixed herbs and truffles; fill the
pheasant with this stuffing, which fix in with a piece of bread the
shape of a cork and tie it round with fine thread. Lay a thick slice of
bread two inches broader than the pheasant in the dripping pan; pound
the tail of the woodcock in a mortar with truffles, add anchovy, a
little scraped bacon, and a lump of fresh butter; spread a thick layer
on the bread, roast the pheasant over it so as to catch all the dripping
and dish up on it.

Creme of Pheasants a la Moderne.

Take two pheasants, remove the skin from the breast, and cut from each
the two large fillets and the two under ones; remove every particle of
the white flesh that did not come away with the fillets, leaving the
legs and pinions on the carcases.

Spread each fillet on a board and with a knife scrape the flesh from the
skin of the fillet. When the flesh is removed from the four large
fillets and from the four smaller ones, and little remnants gathered
from the carcases, place them in a mortar and pour in a gill of cream
and pound well for a few minutes, then rub through clean wire sieve,
place it back in the mortar and keep adding, a gill at a time, more
cream until one pint of cream is used up; now take two plain cylinder
moulds, well buttered and ornamented according to fancy with truffles
(o