Faisan à la Gitana.—Truss the bird like a fowl for boiling, then lay it into a stewpan with 8oz. or 9oz. of streaky bacon or ham, cut into strips, and an ounce of butter or clarified dripping. Toss the bird over the fire till nicely browned all over, then pour off as much of the fat as possible without losing the gravy, add to it either two or three sliced Portuguese onions, or four or five minced shallots, the pulp of six or seven tomatoes, a bunch of herbs, and a gill of sherry; cover down closely, and simmer it all gently for forty-five to fifty minutes, basting frequently. Add a seasoning of salt and pepper, remove the herbs, place on a very hot dish, and serve with the tomato, etc. If not disliked, a cut clove of garlic rubbed three or four times across the stewpan in which it is cooked adds greatly to the flavour. Abroad, a fried croûton, delicately spread with a savoury butter of some kind, is often dished