COVER the bottom of your stew-pan with a layer of beef, a layer of veal, a little piece of bacon, a piece of carrot, an onion stuck with cloves, a blade or two of mace, a spoonful of pepper, black and white, and a bundle of sweet-herbs. Having done this, put in your pheasant, and cover it with a layer of beef and a layer of veal. Set it on the fire for five or six minutes, and then pour in two quarts of boiling gravy. Cover it close, and let it stew very gently an hour and a half. Then take up your pheasant, and keep it hot; let the gravy boil till it is reduced to about a pint, then strain it off, and put it in again. Put in a veal sweetbread that has been stewed with the pheasant, some truffles and morels, livers of fowls, artichoke bottoms, and (if you have them) asparagus-tops. Let these simmer in the gravy about five or six minutes, and then add two spoonsful of catchup, two of red wine, a spoonful of browning, and a little piece of butter rolled in flour. Shake all together, then put in your pheasant, with a few mushrooms, and let them stew about five or six minutes more. Then take take up your pheasant, pour the ragoo over it, and lay forcemeat-balls round. Garnish with lemon.