If you have only one pheasant and want two in a dish, take a large full-grown fowl.
Keep the head on the fowl and truss it just as you would a pheasant.
Lard the fowl with bacon.
Do not lard the pheasant.
The substitution will be undetectable.
Original Text
If you should have but one pheasant, and want two in a dish, take a large full-grown fowl, keep the head on, and truss it just as you do a pheasant; lard with bacon, but don't lard the pheasant, and nobody will know it.