How To Fricassy Pidgeons

Take any number of pidgeons, for instance eight, and cut them into small pieces : then season them with pepper and salt, and put them into a stew-pan, with a pint of water, and a pint of red wine; like-wise throw into the water an onion, a bundle of sweet herbs, a piece of butter rolled in flour, and a blade or two of mace; cover the stew-pan close, and let it remain on the fire till there is just liquor enough left for sauce: at which time take out the onion and the herbs, and with a spoon thrust the pidgeons on one side of the pan, and the gravy on the other; then beat the yolks of three eggs together, and put them into the gravy; likewise grate in half a nutmeg, and keep the mixture stirring all one way. When the sauce is fine and thick, shake it and the pidgeons together; then put in half a spoonful of vinegar, and give them another shake; afterwards put the pidgeons into a dish, and pour the sauce over them; then lay some toasted slices of bacon round, and some fry'd oysters all over; garnish with lemon.

How To Stew A Turkey

Take four skewers large enough to lay across the bottom of the pot you intend to make use of; lay the turkey upon them, and pour a quart of gravy over it: then put in a bunch of sellery shredded small, and two or three blades of mace: stew the turkey softly, till there is just liquor enough left for sauce; then add two spoonfuls of red wine, two of catchup, a large piece of butter roll'd in flour, with pepper and salt enough to season it : this done, lay the turkey in the dish, pour the sauce over it, and serve it up. A fowl may be done the same way, as also a knuckle of veal.

An Easy Way To Force A Sirloin Of Beef

Lay the sirloin down to the fire to roast, and when it is roasted enough, lay the inside upper-mod; then lift up the skin very carefully, and, with a sharp knife, cut and hack the flesh that lies between it and the bones very fine: this done, moisten it with a little red wine, and shake in a little pepper and salt, and two shalots cut fine; afterwards cover it with the skin, and send it to the table.

How To Give A Baut-Gout To A Leg Of Mutton

Hang the leg of mutton for a fortnight in an airy place, and then fluff it all over with cloves of garlic, rubbing pepper and salt over the whole; then lay it down to roast; when it is done, pour some good gravy, mixt with red wine, into the dish with it, and serve it up.

How To Roast A Leg Of Mutton With Oysters

Make fluffing with the yolks of eggs, mutton suet, pepper, salt, and nutmeg; stuff the leg of mutton with this, and lay it down to roast : when it is about half done, cut some meat from the under fide of the thick end; let the bits be small, and put them into a pipkin with a pint of oysters, and all their liquor, half a pint of hot water, and a little salt and mace; let them stew till half the liquor is consumed, and then put in a piece of 9 butter butter rolled in flour, shaking it in: when the mutton is roasted enough, take it up, and pour the sauce over it.