To dress a pheasant à la Braise.
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 stuck with cloves, a blade or two of mace, a spoonful of pepper, black and white, and a bundle of sweet herbs; then lay in the pheasant, lay a layer of veal, and then a layer of beef to cover it, set it on the fire five or six minutes, then pour in two quarts of boiling water: cover it close, and let it stew very softly an hour and a half, then take up your pheasant, keep it hot, and let the gravy boil till there is about a pint; then strain it off, and put it in again, and put in a veal sweet-bread, first being stewed with the pheasant, then put in some truffles and morels, some livers of fowls, artichoke-bottoms, and asparagus-tops, if you have them; let all these simmer in the gravy about five or six minutes, then add two spoonfuls of catchup, two of red wine, and a little piece of butter rolled in flour, shake all together, put in your pheasant, let them stew all together with a few mushrooms about fiver or six minutes more, then take up your pheasant and pour your ragoo all over, with a few force-meat balls. Garnish with lemon. You may lard it, if you chuse.
To boil a pheasant.
TAKE a fine pheasant, boil it in a good deal of water, keep your water boiling; half an hour will do a small one, and three quarters of an hour a large one. Let your sauce be celery stewed and thickened with cream, and a little piece of butter rolled in flour; take up the pheasant, and pour the sauce all over. Garnish with lemon. Observe to stew your celery so, that the liquor will not be all wasted away before you put your cream in; if it wants salt, put in some to your palate.
To roast snipes or woodcocks.
SPIT them on a small bird-spit, flour then and baste them with a piece of butter, then have ready a slice of bread toasted brown, lay it in a dish, and set it under the snipes for the trail to drop on; when they are enough, take them up and lay then on a toast; have ready for two snipes, a quarter of a pint of good beef-gravy hot, pour it into the dish, and set it over a chaffing-dish two or three minutes. Garnish with lemon, and send them hot to table.
Snipes
