Put the pheasant into the oven with ⅛ lb. of butter, baste it frequently and roast to a golden yellow. After 30 minutes, baste frequently with the cream and water by spoonfuls. It will require 1 to 1½ hours to cook it well done. Before serving, remove the bacon slices. Into the drippings stir the flour, brown it, if necessary add more water, cook and strain and serve the gravy with the bird. No. 34—FRIED OLD PHEASANT. The preparation is just the same as the one under No. 33, with the exception that it requires from 2½ to 3 hours to cook the bird well done, therefore take a little more cream and water for basting and cover the roasting pan during part of the time to keep the bird from getting too dark. No. 35—PHEASANT PATTIES. In Shells or Other Small Molds. Quantity for 6–8 Persons. ½ lb. roasted pheasant meat 3 tbsps. of butter 3 tbsps. of flour Pheasant broth from bones ½ wineglassful of white wine 3 chopped truffles ½ cup of chopped champignons Salt 1 pinch of pepper Some butter for the molds 2 eggs Preparation: The skin is removed from the meat. The meat, truffles and champignons are chopped fine. The bones are put on the fire with 2 qts of water, salt, a small piece of onion and boiled down to ½ qt. of bouillon. Then the gravy is made by heating the 3 tablespoonfuls of butter and the same quantity of flour stirred in to brown, ½ qt. of bouillon added and cooked. Season with salt and pepper, add white wine, meat, truffles and champignons and stir in the 2 yolks of eggs. Beat the whites of eggs and stir lightly into the mixture. When this is done, fill the shells or buttered molds with the filling and bake in the oven to a nice brown color. Remarks: Truffles and champignons may be omitted. No. 36—STEWED PHEASANT. Quantity for 6 Persons. 1 pheasant Salt Broth cooked from neck, wings, gizzard, liver, heart 1 large onion, sliced 6 pepper-corns 1 small carrot, sliced 2–3 wineglassfuls of white wine or sherry 3 tbsps. of butter 3 tbsps. of flour 3 tomatoes, sliced 2 bay-leaves Preparation: The pheasant is cleaned, dressed, put into a stewpot with 3 tablespoonfuls of butter, fried a little on all sides, the flour stirred in and then enough broth added to cover the bird. Put in the rest of the ingredients named above and roast slowly in the oven for 2 to 2½ hours. Strain the gravy through a fine sieve and serve with the pheasant. No. 37—PHEASANT PIE. Quantity for 8–10 Persons. 2 young pheasants ⅛ lb. of butter Salt 1½ qts. broth from bones ½ wineglassful of Madeira Juice of ½ lemon ½ pt. of champignons 1 small can of truffles Pie Contents. Liver, heart, gizzard, chopped fine 2½ soaked rolls 3 eggs Salt 1 pinch of pepper 1 tbsp. of butter 1 tsp. of chopped onion