94 
The AYt of Cookery $ 
To drefs a pheafant'd la Braife. 
LAY a layer of beef all over your pan, then a layer of veal^ 
a little piece of bacon, a piece of carrot, an onion ftuck with 
cloves, a blade or two of mace, a fpoonful of pepper, black and 
white, and a bundle of fweet-herbs; then lay in the pheafant, 
lay a layer of veal, and then a layer of beef to cover it, fet it on 
the fire five of fix minutes, then pour in two quarts of boiling 
water : cover it clofe, and let it ftew very foftly an hour and 
a half, then take up your pheafant, keep it hot, and let the 
gfavy boil till there is about a pint ; then ftrain it off, and put it 
in again, and put in a veal fweet-bread, firft being ftewed with 
the pheafant, then put in fome truffles and morels, fome livers of 
fowls, artichoke-bottoms, and afparagus-tops, if you have 
them ; let all thefe fimmer in the gravy about five or fix mi¬ 
nutes, then add too fpoonfuls of catchup, two of red wine, and 
a little piece of butter rolled in flour, fhake all together, put in 
your pheafant, let them flew all together with a few mufti- 
rooms about five or fix minutes more, then take up your phea- 
fant and pour your ragoo all over, with a few force-meat balls* 
Garnifli with lemon. You may lard it, if you chufe. 
To boil a pheafant * 
Ti\KB a fine pheafant, boil it in a good deal of water, keep 
your water boiling ; half an hour will do a fmall one, and three 
quarters of an hour a large one. Let your fauce be celery ftew¬ 
ed and thickened with cream, and 4 a little piece of butter rolled 
in flour ; take up the pheafant, and pour the fauce all oven 
Garnifti with lemon. Obferve to flew your celery fo, that 
the liquor will not be all wafted away before you put your 
cream in ; if it wants fait, put in fome to your palate. 
To roajl fnipes or woodcocks . 
SPIT them on a final! bird-fpit, flour them and bafte them 
with a piece of butter, then have ready a dice of bread toafted 
brown, lay it in a difh, and fet it under the fnipes for the trail 
to drop on; when they are enough, take them up and lay 
them on a toaft ; have ready for two fnipes, a quarter of a pint 
of good beef-gravy hot, pour it into the difh, and fet it over 
a ch a fling-difh two or three minutes. Garnifh with lemon, 
and fend them hot to table. 
Snipes 
