Both the Pheasant and Partridge are trussed the same way, only the Neck of the Partridge is cut off, and the Neck and Head of the Pheasant is left on: the Plate above shews the Pheasant trussed. When it is drawn, cut off the Pinnions, leaving only the stump-bone next the Breast, and pass a Skewer through its Point, and through the Body near the Back, and then give the Neck a turn; and passing it by the Back, bring the Head on the outside of the other Wing-Bone, as at A, and run the Skewer through both, with the Head landing towards the Neck, or the Rump, which you please: B is where the Neck runs. Then take the Legs, with their Claws on, and press them by the Joints together, so as to press the lower Part of the Breast, then press them down between the Sides-men, and pass a Skewer through all, as at C. Remember a Partridge must have its Neck cut off, or else in every thing is trussed like a Pheasant.
To boil an artificial Pheasant, with Sellary. From Mrs. Johnson,
Devereux-Court near Temple-Bar.
Prepare a Rabbit in the same manner as above directed, only it must not be larded; then boil it, and give it the following Sauce. Take six or seven Roots of Sellary, and boil them, when they are well clean'd from Dirt, till they are tender, then cut them into pieces of about two Inches long, and toss them up with strong Gravey thicken'd with burnt Butter. Pour this over the artificial Pheasant, and serve it hot, well impregnated with Spice. Then garnish it with Lemon sliced, or sliced Orange, and some fry'd Bread, and some Slices of pickled red Beet-Roots; or round the Edges of the Dish, strew some sifted raspings of Bread.
THE END.
* * * * *
INDEX TO PART II.
A.
Anchovies, how to keep a long time.
Artificial Lobster.
Artificial Ratefia.
Abricots, preserved in Jelly.
Ditto, for Tarts.
Artificial Creams.
Abricots, dry'd.
Almond-Cakes, small.
Apple-Dumplings, in an extraordinary way.
Ditto, another way.
Anchovies, artificial, made.
B.
Broil'd Whitings.
Beef, to salt, immediately.
Beef, hash'd raw.
Biscuit, of Potatoes.
Butter'd Crabs.
Barcelona-Snuff, to make.
Bacon-Froize.
Brown Fricassee of Sheep's-Trotters.
Bitters for Wine.
Brisket of Beef, to stew.
Beef, to stew, in Soup.
Beef, a Rump, to stew.
Beet-Card Tart.
Beef-Collups, from Oxford.
Beet-Steaks, stew'd.
Butter, recover'd from Oil.
Bisque of Fish.
Badger, its Gammon roasted.
Bullace, preserv'd.