Take a well-hung cock pheasant and truss it for roasting. Farce it with a stuffing made of two woodcocks' flesh and internals (or snipes') finely minced with two ounces of fresh butter, some salt, pepper, and a pinch of cayenne, a bouquet garni finely powdered, and as many chopped truffles as will be required to fill the pheasant. Truss the bird and roast, basting it well with fresh butter. Whilst roasting, lay in the pan a round of toast, upon which a little of the stuffing has been spread, and serve the bird on it. Bread sauce and brown gravy should be handed round with it.
Salmi of Pheasant.
Half roast a pheasant, and when it is nearly cold cut it into neat joints, removing the skin. Put the bones and trimmings into a saucepan with an ounce of fresh butter, a bayleaf, and a bouquet garni, and stir these over a slow fire till lightly brown, then pour over half a pint of Espagnole sauce and a glassful of claret. Let all simmer for a quarter of an hour. Strain the gravy, skim it carefully, add a pinch of cayenne and the juice of half a lemon, then put it back into the saucepan with the pieces of game. Heat these up slowly. When cooked, dish up and pour the hot sauce over them and garnish with fried sippets. A little orange juice and a lump of sugar is an improvement to the sauce.
Pheasant Stewed with Cabbage.
Truss a pheasant for boiling. Divide a large cabbage into quarters, soak them after cutting off the stalks, plunge them into boiling water and boil for about ten minutes. Take them out, drain them and press all the water from them, then put them into the stewpan. Lay the pheasant well in the cabbage, add six ounces of good bacon, half a pound of Bologna sausage, three pork sausages, some parsley, a bayleaf, a bouquet garni, one carrot, an onion stuck with four cloves, a shalot, and some pepper. Pour in as much stock as will cover the whole, and cover the pan closely and bring to a boil and let it simmer slowly for an hour. Then take out the bird and the meat and keep them warm whilst the cabbage is drained, peppered, and salted, and steamed over fire till dry. Then place it on a dish, arrange the pheasant on it and all the other adjuncts round it. Serve poivrade sauce in a tureen.
Pheasant Stuffed with Oysters.
Truss a pheasant for roasting and fill it with forcemeat made of two dozen oysters pounded in the mortar, with a tablespoonful of brown breadcrumbs, half an ounce of fresh butter, a dessertspoonful of lemon juice, a boned anchovy, and a little cayenne. Mix these ingredients thoroughly and bind them with the yolk of an egg. Cover the bird with thin slices of fat bacon tied on securely, and roast before a clear fire. When done, dish up with clear gravy, and hand bread sauce in a tureen with it.
Pheasant Stuffed with Tomatoes.
Truss a pheasant for roasting, and fill it with a forcemeat made of six tomatoes pounded in the mortar, with a tablespoonful of breadcrumbs, a shalot, a mushroom, half a clove of garlic, a teaspoonful of parsley, and half an ounce of butter, pepper and salt to taste. Bind together with the yolk of an egg. Cover the bird with slices of bacon and roast before a clear fire. Mushroom or tomato sauce may be served in a tureen with it. Partridge and grouse are also very delicious stuffed in this way.