Pheasant a la Gitana

Truss a pheasant as for boiling, put it in a stewpan with half a pound of streaky bacon cut in squares of about an inch; add an ounce of butter and a clove of garlic; fry all together over the fire, until the pheasant has become equally browned all over; then pour off all grease, add two Portugal onions, and four ripe tomatas, sliced thin, and two glasses of sherry; put the lid on, and set the stewpan to stew gently over a slow fire for about three-quarters of an hour, gently shaking the pheasant round occasionally; just before dishing up, add a teaspoonful of sweet red Spanish pepper.

Note.—All kinds of game and poultry, or indeed all kinds of meat, or firm-fleshed fish, are most excellent when dressed a la Gitana, or gipsy fashion.