Pheasants à-la-Daub

Ingredients

• 2 pheasants
• savoury jelly

Instructions

1. Roast two pheasants in the nicest manner. Select a deep dish the size and form of the one you intend to serve the pheasants in—it must be as deep as a tureen. Put in savoury jelly about an inch and a half at the bottom.
2. When the jelly is set and the pheasants are cold, lay them on the jelly with their breasts down. Fill the dish with jelly up to their backs, taking care it is not warm enough to melt the layer beneath, and that the birds are not displaced.
3. Just before serving, set the dish a moment in hot water to loosen it. Put the dish on top and turn it out carefully.