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Salmis of Pheasant

Cut off the flesh of a cold roast pheasant, remove the skin, and trim each piece nicely; put the bones and trimmings in a stewpan with two shallots, a clove of garlic, a laurel leaf, the grated rind of half a lemon, and a small piece of meat glaze, moisten with one pint of white wine and one tablespoonful of rich gravy. Stew the whole gently till the sauce has sufficiently reduced, then strain it through a fine hair-sieve. Return it to the saucepan, put in the pieces of pheasant meat, heat them through but do not boil the sauce again. Arrange the meat on a hot dish, squeeze the juice of an orange into the sauce, pour it round the meat, garnish with sippets of toast, or croutons of bread that have been fried brown in butter, and serve while very hot.