Casseroled Pheasant

• 2 young pheasants
• 6 ounces cooked ham, finely chopped
• 6 tablespoons

Clean birds and stuff with the following mixture: finely-chopped pheasant livers combined with finely-chopped ham and cooked rice, moistened with cognac and egg and flavoured to taste with salt, freshly-ground black pepper, powdered thyme and marjoram.

Truss birds firmly; wrap each in fat salt pork and brown birds on all sides in a fire-proof casserole with