Roast Pheasant, Liver Stuffing

Procure half a pound of fat livers, fry them with two ounces of fat ham. two shalots, a truffle, a little thyme, nutmeg, pepper and salt; and when nearly done, pound all well together in a mortar, and use this stuffing to fill the inside of a pheasant; truss and roast it, basting it frequently, and when done, serve it with perigueux sauce, or—merely for economy's sake—with brown gravy.

Note.—All kinds of game may be dressed as above with equal advantage.