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Boiled Pheasant

Truss a pheasant for boiling, stuff it either with oyster stuffing as for turkey or with chestnuts. The chestnuts must be boiled and skinned first, stuff at the neck end. Put the bird breast downwards into hot water, and let it boil gently for from half an hour to three-quarters of an hour according to size. Serve with celery sauce poured over and round.