ROASTED PHEASANTS

Make a stuffing of fresh raw oysters, chopped, and seasoned with pepper, salt, nutmeg, and mace. Mix with it some sweet oil, some yolk of egg, and fill the pheasants with this stuffing. Cover the pheasants with thin slices of bacon or cold ham; wrap them in buttered sheets of white paper, and roast them. Serve them up with oyster sauce.