1041), it should be plucked, and not before. The bird should then be
stuffed in the following manner:--Take two snipes, and draw them,
putting the bodies on one plate, and the livers, &c., on another. Take
off the flesh, and mince it finely with a little beef, lard, a few
truffles, pepper and salt to taste, and stuff the pheasant carefully
with this. Cut a slice of bread, larger considerably than the bird, and
cover it with the liver, &c., and a few truffles: an anchovy and a
little fresh butter added to these will do no harm. Put the bread, &c.,
into the dripping-pan, and, when the bird is roasted, place it on the
preparation, and surround it with Florida oranges.
Do not be uneasy, Savarin adds, about your dinner; for a pheasant served
in this way is fit for beings better than men. The pheasant itself is a
very good bird; and, imbibing the dressing and the flavour of the
truffle and snipe, it becomes thrice better.
BROILED PHEASANT (a Breakfast or Luncheon Dish).