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Pepper and Salt (Take the breast)

Take the breast of the pheasant and cut it into neat pieces, add to this a teaspoonful of chopped mushrooms, a little salt and pepper, the yolk of one egg, and three tablespoonfuls of brown sauce.

Then make a panada of two ounces of flour, one ounce of butter and one gill of stock; cook this well and turn it out to cool. Take the rest of the meat of the pheasant, about three-quarters of a pound, pound it in the mortar with the panada, two eggs, pepper and salt, and pass it through a sieve. Grease a mould well and fill it with this mixture, leave a well in the centre, and fill it in with the minced breast of the pheasant, cover over with more of the mixture, smooth it over with a palette knife dipped in hot water, cover with a buttered paper, and steam steadily for one hour.