3oz butter
1lb onions, sliced
salt and pepper
brace of pheasants
6oz streaky bacon
2 pints single cream sauce
l button onions


Heat the butter in a casserole, add the sliced onions, sprinkle with salt and pepper and place a brace of pheasants on the top, prepared with bacon as for roasting. Pour over the birds two pints of thin cream sauce, cover tightly with foil and cook slowly in the oven at 220°C for one to one-and-a-half hours. Take out the pheasants and cut into neat joints. Lay them on a dish and keep warm. Now pass the onions and sauce through a fine strainer, re-boil, taste for seasoning, pour over the pheasant pieces and serve. Small fried button onions may be served around the dish if desired.