so DRESSED GAME AND 



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 tablespoon ful of brown bread- 

 crumbs, half an ounce of fresh butter, a dessert- 

 spoonful of lemon juice, a boned anchovy, and a 

 little cayenne. Mix these ingredients thoroughly 

 and bind them with the yolk of an Qgg. 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 tea- 

 spoonful of parsley, and half an ounce of butter, 

 pepper and salt to taste. Bind together with the 

 yolk of an Ggg. 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. 



