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Pheasant, Stewed

Pluck and draw a well-hung pheasant, and truss it as a fowl is trussed for boiling. Put it in a saucepan with as much hot stock or water as will cover it, and with it a carrot, an onion stuck with two cloves, three or four outer sticks of celery, a bunch of parsley, half a dozen peppercorns, and a pinch of salt. Let the liquid boil, and carefully remove the scum as it rises; then draw it to the side, and let it simmer very gently until the bird is done enough. Take it up, and serve the pheasant with a little celery sauce poured over it, and the remainder in a tureen; garnish with potato croquettes. Time to stew, three-quarters of an hour or more, according to the size of the bird. Probable cost of pheasants, 3s. each, when in full season. Sufficient for four or five persons.