(In season October to February)

Required: One pheasant.

White stock or water to half cover it.

A few slices of fat bacon.

One onion.

One carrot and turnip.

Half a lemon.

Three cloves.

A bunch of herbs.

One bay leaf.

Have the bird trussed for boiling. Lay the bacon in a saucepan. Roll the pheasant up in a piece of buttered paper, and lay it on the bacon. Put in the onion with the cloves stuck in it, and the other vegetables, cut in large pieces, also the herbs, and a little seasoning. Add enough boiling stock or water to come half-way up the bird, put the lid on the pan, and let the contents simmer gently for-about three-quarters of an hour, or until it feels tender. Then unwrap the bird, remove any string or skewers, lay it on a hot dish, and pour over it some good white sauce; or, if preferred, celery or egg sauce.

N.B.__If you possess a stockpot, cook the

I ird in that.