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.

Pheasant en Surprise.

Take a pheasant, remove the skin from the breast and take away all the
meat, removing any gristle there may be, and place it in a mortar. Have
ready half a pint of good cream, and begin by pouring half the quantity
over the pheasant and pound together for a few minutes, then rub it
through a clean wire sieve. When passed, put it back into the mortar,
add the remainder of the cream gradually into the fowl, stirring it
round so that they blend together perfectly. Fill a mould with this
mixture and twist a bit of buttered paper round the top; then fold a
sheet of paper several times and place it in a stewpan, put about half a
pint of boiling water into the stewpan, or more according to size of it,
and let all simmer gently for twenty minutes. Add a little salt and a
dust of cayenne pepper. Turn this out and mix with it half a pint of
white aspic jelly. Have ready some very clear aspic jelly, and colour it
red. Take