POULTRY A LA MODE. 49 



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 improve- 

 ment 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 cab- 

 bage, 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 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, 



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