Page:Choice collection of cookery receipts (2).pdf/3



Take six pidgeons with their giblets, cut the pidgeons in quarters, and put them in the stew pan with blades of mace, a little pepper and salt, and just water enough to stew them without burning; when  are tender, thicken the liquor with the yoke of  egg, three spoonfuls of thick sweet cream, a bit of, and a little shred thyme and parsley: Shake  all up together, and garnish with lemon.

Cut off the wings and neck close, leave the skin at neck to tie close, then have some grated bread,  pidgeons livers, one anchovy, a quarter of a  of butter, half a nutmeg grated, a little pepper and salt, a very little thyme and sweet-marjoram ; mix all together, put a piece as big as a  into each pidgeon, sew up their rumps and necks,  a little pepper, salt, and nutmeg on the outside, boilbroil [sic] them on a very slow charcoal fire on the ; baste and turn them very often. Sauce is butter; or rich gravy, if you like it higher.

Lay the fish you are to boil into a pint of vinegar, with salt, pepper, onion, and a faggot of, marjoram, and parsley; when it has lain an , put the fish with the pickle carefully into your  kettle of boiling water; to it put cloves, mace, anchovies, and a bit of horse-radish; when they  enough take them out to drain, let the ground  your sauce be half a pint of the well-seasoned  in which they were boiled, and the strained  of a quart of oysters with half a pint of white , and the body of a large lobster; add to it a  more spice, and a little lemon-peel, and one large  two small anchovies; then strain it, and put to  quantity a pound and a half of butter; into one  of which strew as much flour as will make it of