Required: Three-quarters of a pound of any cold, cooked game without bone. Half a pint of mayonnaise sauce. Half a small cucumber. Two lettuces. Two tomatoes. One endive. A few capers for garnishing.

Remove all bones from the game and cut the meat into neat pieces of a convenient size to eat with a fork. Season them with salt and pepper. Wash the lettuce and endive carefully. Use only the white part of the latter, pull it and the lettuce into thin shreds. Peel the tomatoes and cucumber; the former should first be dipped in boiling water for a second or two, and the peel will then come off quite easily. Cut the tomatoes into sippets and the cucumber into thick strips. Mix together about three parts of the lettuce, endive, cucumber, and tomato with some of the mayonnaise sauce. Heap these up in a salad-bowl; then put in the game, partially cover it with the salad, arranging it tastefully. Pour over a little more sauce, garnish it with a few capers and slices of tomato.

Roast pheasant