THESE must be trussed as for boiling, and placed in a rather large oval stewpan with three white-heart or Savoy cabbages previously cut into halves, the cores taken out, and blanched or parboiled: afterwards the two halves of each cabbage, previously seasoned with mignonette pepper and salt, must be tied up with string; add two carrots, one head of celery, two onions, each stuck with two cloves, one pound of streaky bacon from which all the rust has been pared off, and which must also be parboiled like the cabbages, one pound of German sausage, and a garnished faggot of parsley; moisten with good stock in sufficient quantity to cover the pheasants; cover with a piece of buttered paper, put the lid on the stewpan, and then set the whole on a moderate fire to stew very gently for about two hours. Just before sending to table, take out the pheasants, drain them upon a napkin, remove the strings, and dish them up with an ornamenta croustade of fried bread in the centre; then put the bacon and German sausage upon a plate, and after having drained the cabbages in a colander, roll them in a clean napkin in the form of a rolling pin; cut this into two-inch lengths and place them round the pheasants; trim the bacon, cut it into strips and lay them on the top of the circle of the pieces of cabbages in alternate layers with slices of the sausage; about the upper part of this dish, place well-formed groups of nicely-shaped glazed carrots, turnips and onions, prepared for the purpose; pour an Espagnole sauce over the whole, glaze the pheasants and the roots, and serve.