made Plain and Eafy . 93 
an egg, in order to ftiape them; bread them neatly, and bake 
them a quarter of an hour in a quick oven : obferve that the 
truffles and morels be boiled tender in the gravy you foak the 
bread in. Serve them up for a fide-difh, or they will ferve to 
garnifti the above difh, which will be a very fine one for a firft 
courfe. 
Note, When you have cold fowls in the houfe* this makes a 
pretty addition in an entertainment, 
Eo roaft pheafants . 
PICK and draw your pheafants, and finge them, lard one with 
bacon, but not the other, fpit them, roaft them fine, and paper 
them all over the breaft ; when they are juft done, flour and 
bade them with a little nice butter, and let them have a fine 
white froth; then take them up, and pour good gravy in the 
difh and bread-fauce in plates. 
Or you may put water-creffes nicely picked and walked, and 
juft fcalded, with gravy in the difh, and lay the crefles under 
the pheafants. 
Or you may make celery-fauce ftewed tender, {trained and 
mixed with cream, and poured into the difh. 
If you have but one pheafant, take a large fine fowl about the 
bignefsof a pheafant, pick it nicely with the head on, draw it 
and trufs it with the head turned as you do a pheafant’s, lard the 
fowl all over the breaft and legs with a large piece of bacon cut 
in little pieces ; when roafted put them both in a difh, and no 
body will know it. They will take an hour doing, as the fire 
muft not be too brifk. A Frenchman would order fifh-fauce to 
them, but then you quite fpoil your pheafants, 
A ftewed pheafant . 
TAKE your pheafant and flew it in veal gravy, take artichoke- 
bottoms parboiled, fame chefnuts roafted and blanched : when 
your pheafant is enough (but it muft few till there is juft enough 
for fauce, then fkim it) put in the chefnuts and artichoke-bot¬ 
toms, a little beaten mace, pepper, and fait juft enough to fea~ 
fen it, and a glafs of white wine, and if you don’t think it thick 
enough, thicken it with a little piece of butter rolled in flour: 
fqueeze in a little lemon, pour the fauce over the pheafant, and 
have fome force-meat balls fried and put into the difh. 
Note, A good fowl will do full as well, truffled with the head 
on like a pheafant. You may fry faufages inftead of force-meat 
balls. n 
4 
