PHEASANTS A-LA-DAUB.
Reading edition
Roast two pheasants in the nicest manner--get a deep dish, the size and form of the one you intend to serve the pheasants in--it must be as deep as a tureen; put in savoury jelly about an inch and a half at the bottom; when that is set, and the pheasants cold, lay them on the jelly with their breasts down; fill the dish with jelly up to their backs; take care it is not warm enough to melt the other, and that the birds are not displaced--just before it is to be served, set it a moment in hot water to loosen it; put the dish on the top, and turn it out carefully.