LAY a layer of beef all over your pan, then a layer of veal, a little piece of bacon, a piece of carrot, an onion stuck with six cloves, a blade or two of mace, a spoonful of pepper, black and white, and a bundle of sweet herbs; then lay in the pheasant, lay a layer of veal, then a layer of beef to cover it, let it on the fire, five or six minutes, then pour in two quarts of boiling water, cover it close, and let it stew very softly an hour and a half, then take up your pheasant and keep it hot, and let the gravy boil till there is about a pint; then strain it off, and put it in again, and put in a veal sweetbread, first being stewed with the pheasant, then