TO ROAST RABBITS.
When you have cased the rabbits, skewer their heads with their mouths upon their backs, stick their fore-legs into their ribs, skewer the hind-legs doubled, then make a pudding for them of the crumb of half a loaf of bread, a little parsley, sweet marjoram and thyme, all shred fine, nutmeg, salt and pepper to your taste, mix them up into a light stuffing, with a quarter of a pound of butter, a little good cream, and two eggs; put it into the body, and sew them up; dredge and baste them well with lard, roast them near an hour, serve them up with parsley and butter for sauce, chop the livers, and lay them in lumps round the edge of the dish.
TO STEW WILD DUCKS.
Having prepared the fowls, rub the insides with salt, pepper, and a little powdered cloves; put a shallot or two with a lump of butter in the body of each, then lay them in a pan that will just hold them, putting butter under and over them, with vinegar and water, and add pepper, salt, lemon peel, and a bunch of sweet herbs; then cover the pan close, and let them stew till done—pass the liquor through a sieve, pour it over the ducks, and serve them up hot, with a garnish of lemon sliced, and raspings of bread fried. The same way may teal, &c. be dressed.
