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English Pheasant, Mcclellan

Carefully singe, cut head and feet off a nice, tender English pheasant, split open through back without separating, draw, neatly wipe and carefully remove spinal bone, envelop in a towel, gently flatten with a cleaver, lightly prickle both sides with point of a larding needle and lay bird on a flat dish. Crack, remove meat from fibres of twelve good-sized, sound, unpeeled pecan nuts, place in a mortar with eight shelled, peeled and roasted almonds, a small, sound, peeled and very finely chopped shallot, then pound these articles to a fine paste. Add a half ounce fresh butter, light teaspoon each French mustard and salt, two saltspoons paprika, a saltspoon curry powder, half teaspoon finely chopped fresh parsley, strained juice of quarter of a sound lemon, and pound whole well together for two minutes. Remove force, carefully rub pheasant all over with it and let infuse for forty-five minutes, taking care to rub frequently meanwhile. Place bird on double broiler and set to broil on a brisk fire for eight minutes on each side. Cut from a fresh, sound pineapple six two-third-inch slices, scoop out eyes, hard part in centre, lay in a lightly buttered baking dish one beside another, and arrange pheasant on top of pineapple. Lay six very thin slices raw, lean bacon over bird, evenly spread remaining butter in dish over pheasant and set in oven to roast for eighteen minutes, being careful to baste frequently meanwhiler. Remove and immediately send to table in same dish.