Pheasant Truffled—Roasted

Choose a good, fat, well set, and tender pheasant; after it has been drawn and well cleaned, fill its inside and breast with raw, peeled truffles, slightly fried in melted fat pork, and seasoned, proceeding the same as for truffled pullet (No.1992). Lard the pheasant or else wrap it up in fat pork; thrust a small skewer through in order to fasten it to the spit and roast for fifty to sixty minutes according to its tenderness, basting it over with butter. As soon as it is done, detach the bird, untruss it on a dish or else on a thick oval slice of bread browned in butter. Serve with a separate sauce-boat of clear gravy (No.404) and some water-cress.