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Pheasant Perigueux

Pluck, singe and draw a pheasant and make the following forcemeat: Peel one-half pound of fresh truffles, chop and pound them in a mortar with three ounces of bacon fat. Put the pounded mixture in a small saucepan and stir it over the fire until hot through; then turn it in a basin, let it get cold, and season it to taste. Stuff the bird with this and leave it for two days to absorb the flavor of the truffles. Wrap it in a sheet of buttered paper, lay it in a roasting pan and set it in the oven to roast, keeping it well basted. When the pheasant is cooked remove the paper, place it on a hot dish, pour round it a rich brown gravy made from the necks, gizzards, etc., and serve, garnished with truffles and potato croquettes, with a little mushroom catsup and essence of ham added