Claws of a Pheasant, and some good Judges may be deceiv'd by their first
Look, for they are little different from the Legs of the Fowls we design to
imitate. Then turn the Neck-part of the Rabbit, the Breast inwards, to the
Scut or the Rump, leaving the Rump somewhat short, but to appear; then will
the Rabbit appear in the Shape above, _viz._ B is the Scut, or Rump, of the
Rabbit, and C is where the Neck comes; then will the Part mark'd F, appear
like the Breast of a Fowl: but you must put up the stript Legs of the
Rabbit, over each side of the Neck of it, and tie all together, with a
String, as mark'd H H. So will the Hind-Legs of the Rabbit appear like the
Legs of a Fowl, and where you see the Letter G mark'd, the Back of the
Rabbit is broken. D, is what represents the Back-Side of the Fowl, and E is
the Appearance of the Wings, which are supposed to be stuck into the Back,
where two large Orifices are made, but the Bones of the Wings, of the
Rabbit, must be taken out. A, shews the Legs as they ought to be tied, and
O O Directs to the Points of the Skewers which are to run through it.



[Illustration: Fig. 4]

Fig. 4. will shew you the Back of the same, when it is truss'd, with the
Appearance of the Skewers, o, o, o, o, with the Orifices, wherein are the
supposed Bones of the Wings. If this is larded on the Breast, I think it
best, and it should be served with the following Sauce, if it is roasted.

When this is thus prepared, you may stick a Pheasant's Tail-Feather at the
Scut, and roast it as you would do a Pheasant, basting it well with Butter,
after it is drudg'd well with Flour; then make the following Sauce for it.
Take some strong Gravey, and put a little Lemon-Peel into it, with some
Spice, and a little Wine; then take a few Buttons of Mushrooms pickled, and