52 DRESSED GAME AND 



strew over it finely chopped onion and parsley. 

 Cover them with oil, and squeeze over them the 

 juice of a lemon. Turn the pieces every now and 

 then, and let them remain till they have imbibed 

 the flavour, then dip the pieces in a batter made 

 of four ounces of flour, with as much milk added 

 as will make a thick batter. Stir into it half a 

 wineglassful of brandy and an ^gg, the white and 

 yolk beaten to a froth. This batter should rest 

 for an hour in a warm place before using. Fry the 

 pieces of chicken in the batter, and send it up 

 piled on a dish garnished with fried parsley. 



Pheasant a la Tregothran. 



Bone a pheasant and stuff it with the meat 

 from four woodcocks or six snipe, cut it up, and 

 chop up some truffles and make it into forcemeat. 

 Fry the trail of the woodcock or snipe in a little 

 butter, and place on little rounds of fried bread 

 and arrange round the dish. Stew the bones of 

 the woodcocks or snipe to make the gravy, reduce 

 it, and add a glass of Marsala to the broth and 

 serve in a boat. 



Pheasant a la Victoria. 



Take a quarter of a pound of bacon, cut it up 

 in pieces (frying the bacon first), add a small clove 

 of garlic, a small shalot, a bayleaf, half a carrot, 

 half a turnip, half a dozen stewing oysters, and 

 salt and pepper to taste. Stew over the fire, and 

 when cooked pound it all together with a few more 

 oysters and pass through a wire sieve. Stuff a 

 pheasant with this, and place it in a stewpan with 

 carrots and turnips ; let all stew till tender, well 



