hicken, boil it in good mutton broth. Put in some
mace, a bunch of sweet herbs, a little sage, spinage, marigold leaves
and flowers, white or green endive, borage, bugloss, parsley, and
sorrel. Serve it up on sippets of white bread. If to be dressed with
cauliflower, cut the vegetable into small heads, with about an inch and
a half of stalk to them. Boil them in milk with a little mace, till they
are very tender, and beat up the yolks of two eggs with a quarter of a
pint of sack. Melt some butter very thick, with a little vinegar and
sliced lemon. Pour this and the eggs to and fro till they are well
mixed, then take the cauliflower out of the milk, and put it into the
sauce. Having boiled the chicken tender, serve it upon sippets of white
bread, finely carved, and pour the sauce over it. Pigeons are to be put
into a skillet with some strong broth, or spring water. Boil and skim
them, put in some mace, a bunch of sweet herbs, some white endive,
marigold flowers, and salt. When finely boiled, serve them upon sippets
of white bread, and garnish the dish with mace and white endive. Small
birds, such as woodcocks, snipes, blackbirds, thrushes, fieldfares,
rails, quails, wheatears, larks, martins, and sparrows, are to be boiled
in strong broth, or in salt and water. When boiled, take out the trails,
and chop them and the livers small. Add some crumb of grated bread, a
little of the liquor in which the birds were boiled, some mace, and stew
them all together in some gravy. Beat up the yolks of two eggs, with a
little white wine vinegar and grated nutmeg; and when ready to serve,
stir these into the sauce with a small piece of butter. Dish up the
birds upon sippets of white bread, and pour the sauce over them with
some capers, lemon finely minced, and barberries, or pickled grapes,
whole. Carrots and onions boiled together in broth, separately from the
sauce, are sometimes added to it. When no onion is put in, rub the
bottom of the dish with a clove or two of garlic. A Goose, before it is
boiled, is to be salted for a day or two. Steep some oatmeal in warm
milk, or some other liquor, and mix it with some shred beef suet, minced
apples and onions, sweet herbs chopped, and a seasoning of cloves, mace,
and pepper. Fill the belly of the goose with this stuffing, and tie it
close at the neck and vent. Boil and serve it on slices of bread, dipped
in any kind of broth, with cauliflowers, cabbage, turnips, and
barberries. Pour melted but