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To make a Pheasant of a Rabbit, truss'd in such a manner, that it will appear like a Pheasant, and eat like one, with its Sauce. This is called, by the topping Poulterers, a Poland-Chicken, or a Portugal-Chicken. But it is most like a Pheasant, if it is larded. From Mrs. Johnson, at the famous Eating-House in Devereux-Court near the Temple.