4± DRESSED GAME AND 



Pintail. 



This bird should be roasted at a clear quick 

 fire, well floured when first laid down, turned 

 briskly, and basted with butter constantly. It takes 

 about twenty-five minutes to roast, and then it 

 should be laid down before the fire for two or three 

 more, when it will yield a very rich gravy. Score 

 the breast, and sprinkle a little cayenne on it, and 

 send cut lemon up to table to hand with it. 



Boiled Pheasant. 



Cover with buttered paper and simmer as gently 

 as possible till it is done enough. Pour either 

 celery, horseradish, oyster, or soubise sauce over it, 

 and serve more in a tureen. 



Boudins of Pheasant a la Richelieu. 



Take a cold pheasant and pick the meat from 

 it ; remove the skin and sinews, and pound the 

 flesh in a mortar to a smooth paste. Mix its 

 weight with the same quantity of pounded potatoes 

 or panada and six ounces of fresh butter. Mix 

 these thoroughly, pound them together, and season 

 highly with salt and cayenne, and a trifle of mace. 

 Bind together with the yolks of four eggs, one at a 

 time, two tablespoonfuls of white sauce, and last of 

 all two tablespoonfuls of boiled onions chopped 

 small. Spread this mixture out on a dish, and make 

 it up into small cutlets about three inches long, two 

 inches wide, and a quarter of an inch thick. Drop 

 these carefully into very hot water, and poach them 

 gently for a few minutes. The water must not 



