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Salt and Pepper (Take six ounces of the white)

Take six ounces of the white meat of a pheasant, and pound it in a mortar with one gill of good white sauce, one ounce of butter, three eggs, and a little pepper and salt. When well mixed and pounded, rub this mixture through a hair-sieve, and stir in the tablespoonful of sherry and the gill of cream whipped. Butter some small moulds and decorate them with strips of tongue or of chillies; fill the mould with the pheasant mixture and steam steadily, not too fast, for twenty minutes. Pour some sauce, made from the bones and trimmings of the pheasant, round and serve very hot. The sauce must boil till quite clear.