253 I contents braise very gently for about three- quarters of an hour, more or less according to the age of the bird. When the bird is cooked and tender, lift it on to a dish and keep it hot ; boil the stock with the lid off the pan until it is reduced to about half, then strain it. Melt the rest of the butter in a clean pan, add the flour and brown it carefully ; pour in the stock gradually, stirring it until it boils. Then skim it well and add half the glaze, the jelly, wine, and salt and pepper to taste. Put a neat slice of toast or fried bread on a hot dish, arrange the joints of grouse on this, and strain the sauce over it. Garnish the dish with a few sprigs of heather. ROAST PHEASANT (In Season October to February) Required : One pheasant. Slices of fat bacon. One ounce of butter or good dripping. Pluck, draw and singe the pheasant, putting the long tail feathers carefully on one side. Truss it in the same way as you would a fowl, tie the slices of slitted bacon to cover its breast and wrap it up in a piece of greased paper. Put it in a baking-tin with the dripping, and roast it either before a clear fire or in a quick oven for about three-quarters of an hour. Baste it often and thoroughly ; about ten minutes before bird is done remove the the paper and the pieces of bacon, so that the breast may brown nicely. Cut a slice of bread about an inch thick to fit the bird, notch it neatly round the edge, and fry it a golden brown in hot fat, or, if preferred, toast a neatly cut piece of bread. Put it on a hot dish, place the bird on it, remove skewers, stick the tail feathers firmly in place, and garnish the dish with a few sprigs of watercress. Serve with it a tureen of bread sauce and one of brown gravy. To make the gravy : Pour off all the fat from the tin, taking care to keep back all brown particles. Shake about a tablespoonful of flour into the tin and brown it nicely over the fire, then add a quarter of a pint or more of cold stock, and salt and pepper to taste. Stir the gravy over the fire until it boils and thickens, then strain it into a hot tureen. N.B. — Roast grouse and roast partridge are cooked in exactly the same way, but without replacing the tail feathers. In season from August 12th to February. KITCHEN AND COOKERY GAME SALAD 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 cucum- ber ; 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 BOILED PHEASANT (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
