Pheasant [or Chicken] Mawmene

• 8 oz/225 g cooked pheasant
• ¼ pt/150

Slice the meat across the grain, spread on a cloth, roll up, and roll with a heavy rolling pin to reduce it to soft fibres.

Mix the cinnamon and ½ tsp of the ginger with the wine, bring slowly to the boil, then strain the wine into a clean pan.

Stir in the remaining ingredients except