BONE the pheasants and take care to leave the legs and wings entire; then season the inside with pepper and salt, and fill them out with some forcemeat of pheasant (No. 243) previously mixed with some chopped parsley and mushrooms; truss them so as to give them their original shape, and nicely cover them with thin layers of fat bacon and wrap them securely in napkins spread with butter, fastened at each end with string. When the pheasants are thus far prepared, place them in an oval stewpan with a carrot, an onion stuck with three cloves, and a garnished faggot of parsley; moisten with good white stock in sufficient quantity to cover them, and then set them to braize very gently on a slow fire for an hour and a half. When the pheasants are done, take them up, remove the napkins and strings, drain all the moisture from them upon a clean napkin, and dish them up; pour under them some bright essence of game made from the carcasses of the pheasants, which, previously to its being used, must be clarified and reduced to half-glaze.