to a light batter and fry in clean lard of a
light brown. The batter should be made with half a pound of Vienna
flour, the half of a yolk of egg, a dessertspoonful of salad oil, and a
gill of pale ale. Mix all these together lightly till it will mask the
point of one's finger; if too thick, add a drop or two more ale. Serve
with brown or mushroom sauce. Send this dish very hot to table.

Partridge a la Creme.

See Pheasant ditto.

Fritot of Partridge a la Creme.

See Pheasant ditto.

Pheasant and Macaroni.

Pull the flesh with two forks from a cold roast pheasant. Put the bones
and trimmings into a saucepan with enough water to cover them, and let
them simmer till it is much reduced. Add two shalots, a little salt and
pepper, a grate of nutmeg, a gill of mushroom ketchup and the same of
Marsala. Thicken with flour and butter, and let all simmer gently for
twenty minutes; strain it, and put it back into the saucepan for it to
boil up. Just before the pheasant is to be served, put the meat into the
gravy and let it warm through without boiling. After it is dished, place
round it some macaroni made as follows:--Have two pints of boiling
water, into which plunge four ounces of macaroni, add pepper and salt,
and simmer gently for twenty minutes. Drain it, and put it into a pint
of good stock, with a little salt, a teaspoonful of unmixed mustard and
a dust of cayenne. Let it all boil till the macaroni is tender, then add
a tablespoonful of Parmesan cheese and an ounce of butter. Toss it over
fire till all is well mixed, then serve.

Pheasant Pie with Oysters.

Boil a pheasant till almost done; it will finish cooking in the pie.
Make as much gravy as the size of the bird will require, add half a cup
of milk, season and thicken it. Make a good pie-crust, and then put the
pieces of pheasant in a pie-dish, which must be hot. Scatter some raw
oysters among the pieces of pheasant, pour over all enough gravy to fill
the dish to the depth of one inch, and cover it with the crust, which
must be pressed against the edge so that it will adhere. Let it bake for
half an hour. After it is cooked, pour in remainder of the gravy in the
slit in the top of the crust.

Pheasant des Rois.

Have a pound of the best preserved truffles, such as can be obtained at
Benoist's, in Wardour Street, stew them in a mixture of a quarter of a
pound of butter, a large tablespoonful of finest Lucca oil, and half a
pound of bacon fat scra