ped into shreds. Thoroughly cook the truffles, so
that a silver fork can be stuck into them without pushing hard. Stuff a
pheasant with them and sew it up. Cover the breast with a slice of fat
bacon, and put two or three slices beneath it. Place round the pheasant
pieces of veal and ham cut into small cubes the size of dice, add a few
carrots, an onion or two, salt and pepper. Pour on it a claretglassful
of Chablis, cover the saucepan, place it on a slow fire and use the
salamander, then let it stew for an hour. When ready to serve, strain
the same, removing all grease, and pour over the bird.

Pheasant a la Sainte Alliance.

An expensive dish.

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