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[SMALL BEGINNINGS MAY LEAD TO LARGE ENDS.] 1241. To Truss and Roast a Pheasant. The following method of trussing a pheasant--which applies equally to partridges, grouse, &c., and to fowls, guineafowls, &c.--is prescribed by Francatelli in his "Cook's Guide": "Rub the scaly cuticle off the legs with a cloth; trim away the claws and spurs; cut off the neck close up to the back, leaving the skin of the breast entire; wipe the pheasant clean and truss it in the following manner, viz.:--Place the pheasant upon its breast, run a trussing needle and string through the left pinion (the wings being removed); then turn the bird over on its back, and place the thumb and forefinger of the left hand across the breast, holding the legs erect; thrust the needle through the middle joint of both thighs, draw it out and then pass it through the other pinion, and fasten the strings at the back; next pass the needle through the hollow of the back, just below the thighs, thrust it again through the legs and body and tie the strings tightly; this will give it an appearance of plumpness." Roast and send to table in the same manner, and with the same accompaniments as directed for Roast Partridge (par. 1237.) 1242. Cold Partridge Pie. Bone as many partridges as the size of pie to be made may require. Put a whole raw truffle, peeled, into each partridge, and fill up the remaining space in each bird with good forcemeat. Make a raised crust; lay a few slices of veal in the bottom, and a thick layer of forcemeat; then the partridges, and four truffles to each partridge; then cover the partridges and truffles over with sheets of bacon, cover the pie in, and finish it. It will take four hours baking.