TRUSS the pheasants with plump breasts as for roasting, lard them closely, and about an hour before dinner-time, put them on the spit before the fire to roast for about forty minutes; taking particular care to baste them frequently, and glaze them well just before taking them off the spit. When done, dish them up, garnish round with groups of white cock's-combs, button mushrooms, small quenelles and truffles;