POULTRY A LA MODE. 47 



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 w^arm through with- 

 out 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 un- 

 mixed mustard and a dust of cayenne. Let it all 

 boil till the macaroni is tender, then add a table- 

 spoonful of Parmesan cheese and an ounce of 

 butter. Toss it over Are 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. 



