Pheasant a la Gudewife

Truss a pheasant as for boiling, and put it in a stewpan with half a pound of ham cut in square pieces; fry together over a moderate fire, and when the pheasant is browned all over, add four sliced Spanish onions, pepper and salt, and a spoonful of Chutnee; put the lid on, and set the whole to simmer gently for about three-quarters of an hour, by which time the pheasant will be done and the onions reduced to a pulp; place the pheasant on its dish; stir the onions on the fire to give the sauce some consistency by further reduction if needed, and then pour it over the pheasant, and serve.