Pheasant and mushrooms.—Truss a nice pheasant as for roasting, and lard the breast neatly with fat bacon lardons; then stuff the bird with the following: cut up ten or twelve large mushrooms into four or eight pieces, and mix them with 2oz. of butter, and season highly with salt and freshly ground black pepper; cover the bird with thickly buttered paper, and roast for thirty minutes, keeping it well basted. Now remove the paper, and let it cook, uncovered, for eight or ten minutes to brown nicely, then serve. Few people who have not tried it know how well mushrooms, whether as stuffing, purée, sauce, or garnish, improve most game birds, grouse and black game especially.