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Roasted Pheasant

Singe and truss the bird and put inside a shallot and a lump of butter; lard the breast close with thin strips of bacon, and tie a thin strip of bacon over the larded part. Roast the bird in a good hot oven, basting it often with butter. Five minutes before taking the bird from the oven remove the slice of bacon and brown the larded part. When cooked place the bird on a hot dish, strew over it some crumbs of bread that have been fried brown in butter, and serve it with a sauceboatful each of rich brown gravy and bread sauce.