Pheasant Pâté

• 1 lb (450 g) lean veal
• 1–2 tablespoons brandy</

Trim the veal and cut into pieces. Place in a basin and add the brandy and white wine. Leave to marinate for 1 hour. Meanwhile wipe the pheasant, rub the surface of the bird with the butter and place in a roasting tin. Set in a hot oven (400°F, 200°C or Gas No. 6) and roast for about 15–20 minutes. Remove from the heat, cool slightly and then lift the partly roasted flesh from the bones. Mince