Page:Art of Cookery 1774 edition.djvu/128

90 a little pepper, salt, grated nutmeg, and lemon-peel shred very fine, chopped parsley, and two yolks of eggs very hard; bruise them as you do the liver, and put as much suet as liver shaved exceeding fine, and as much grated bread; work these together with raw eggs, and roll it in fresh butter; put a piece into the crops and bellies, and sew up the necks and vents: then dip your pigeons in water, and season them with pepper and salt as for a pie, put them in your jugg, with a piece of celery, stop them close, and set them in a kettle of cold water; first cover them close, and lay a tile on the top of the jugg, and let it boil three hours; then take them out of the jugg, and lay them in a dish, take out the celery, put in a piece of butter rolled in flour, shake it about till it is thick, and pour it on your pigeons. Garnish with lemon.

SEASON your pigeons with pepper, salt, cloves, mace, and some sweet-herbs; wrap this seasoning up in a piece of butter, and put in their bellies; then tie up the neck and vent, and half-roast them; then put them into a stew-pan with a quart of good gravy, a little white wine, some pickled mushrooms, a few pepper-corns, three or four blades of mace, a bit of lemon-peel, a bunch of sweet-herbs, a bit of onion, and some oysters pickled; let them stew till they are enough, then thicken it up with butter and yolks of eggs. Garnish with lemon.

Do ducks the same way.

TAKE off the under skins, and shred the liver very small, then take an ounce of truffles and morels chopped small, with parsley; roast tow or three onions, take off their outermost coats, pound six cloves, and a dozen coriander-seeds, add them to the onions, and pound them together in a marble mortar; then take them out, and mix them with the liver, take a pint of cream, half a pint of milk, and seven or eight new-laid eggs; beat them together, boil them, but do not let them curdle, shred a pound of suet as small as you can, half melt it in a pan, and pour it into your egg and cream, then pour it into your liver, then mix all well together, season it with pepper, salt, nutmeg, and a little thyme, and let it stand till it is cold: spread a caul over the bottom and sides of the stew-pan, and put in your hashed liver and cream all together, fold it up in the caul, in the shape of a