Page:Art of Cookery 1774 edition.djvu/273

Rh LET your pigeons be cleaned, washed, drawn and skinned. Boil them in milk and water ten minutes, and pour over them sauce made thus: take the livers parboiled, and bruise them fine with as much parsley boiled and chopped fine. Melt some butter, mix a little with the liver and parsley first, then mix all together, and pour over the pigeons. WHEN your water boils, put in your partridge, let it boil ten minutes; then take it up into a pewter-plate, and cut it in two, laying the insides next the plate, and have ready Tome bread-sauce made thus: take the crumb of a halfpenny-roll, or thereabouts, and boil it in half a pint of water, with a blade of mace. Let it boil two or three minutes, pour away most of the water; then beat it up with a little piece of nice buttcr, a little fall, and pour it over the partridge. Clap a cover over it; then set it over a chaffing-dish of coals four or five minutes, and send it away hot, covered close. Thus you may dress any fort of wild fowl, only boiling it more or less, according to the bigness. Ducks, take off the skins before you pour the bread-sauce over them; and if you roast them, lay bread-sauce under them. It is lighter than gravy for weak stomachs. LET your water boil, throw some salt in; then put in your fish, boil it till you think it is enough, and take it out of the water In a slice to drain. Take two spoonfuls of the liquor, with a little salt, a little grated nutmeg then beat up the yolk of an egg very well with the liquor, and stir in the egg; beat it well together, with a knife carefully slice away all the little bones round the fish, pour the sauce over it: then set it over a chaffing-dish of coals for a minute, and send it hot away. Or in the room of this sauce, add melted butter in a cup.

MINCE a chicken or some veal very fine, taking off the skin; just boil as much water as will moisten it, and no more, with very little salt, grate a very little nutmeg; then throw a little flour