( 3 )
To stew Pidgeons.
Take six pidgeons with their giblets, cut the pidgeons in quarters, and put them in the stew pan with ⟨two⟩ blades of mace, a little pepper and salt, and just water enough to stew them without burning; when ⟨they⟩ are tender, thicken the liquor with the yoke of ⟨an⟩ egg, three spoonfuls of thick sweet cream, a bit of ⟨butter⟩, and a little shred thyme and parsley: Shake ⟨them⟩ all up together, and garnish with lemon.
To broil Pidgeons whole.
Cut off the wings and neck close, leave the skin at ⟨the⟩ neck to tie close, then have some grated bread, ⟨two⟩ pidgeons livers, one anchovy, a quarter of a ⟨pound⟩ of butter, half a nutmeg grated, a little pepper and salt, a very little thyme and sweet-marjoram ⟨shred⟩; mix all together, put a piece as big as a ⟨walnut⟩ into each pidgeon, sew up their rumps and necks, ⟨strew⟩ a little pepper, salt, and nutmeg on the outside, boil them on a very slow charcoal fire on the ⟨hearth⟩; baste and turn them very often. Sauce is ⟨melted⟩ butter; or rich gravy, if you like it higher ⟨tasted⟩.
To dress a Turber, or any Dish of Fish.
Lay the fish you are to boil into a pint of vinegar, ⟨seasoned⟩ with salt, pepper, onion, and a faggot of ⟨thyme⟩, marjoram, and parsley; when it has lain an ⟨hour⟩, put the fish with the pickle carefully into your ⟨fish⟩ kettle of boiling water; to it put cloves, mace,⟨and⟩ anchovies, and a bit of horse-radish; when they ⟨are⟩ enough take them out to drain, let the ground ⟨of⟩ your sauce be half a pint of the well-seasoned ⟨liquor⟩ in which they were boiled, and the strained ⟨liquor⟩ of a quart of oysters with half a pint of white ⟨wine⟩, and the body of a large lobster; add to it a ⟨little⟩ more spice, and a little lemon-peel, and one large ⟨or⟩ two small anchovies; then strain it, and put to ⟨this⟩ quantity a pound and a half of butter; into one ⟨piece⟩ of which strew as much flour as will make it
