.

When you have dressed your pigeons as before, roll a good lump of butter
in chopped parsley, with pepper and salt, put it in your pigeons, spit,
dust and baste them; if the fire be good, they will roast in twenty
minutes; when they are through, lay round them bunches of asparagus,
with parsley and butter for sauce.

* * * * *

TO ROAST PARTRIDGES OR ANY SMALL BIRDS.

Lard them with slips of bacon, put them on a skewer, tie it to the spit
at both ends, dredge and baste them, let them roast ten minutes, take
the grated crumb of half a loaf of bread, with a piece of butter, the
size of a walnut, put it in a stew pan, and shake it over a gentle fire
till it is of a light brown, lay it between your birds, and pour over
them a little melted butter.

* * * * *

TO BROIL RABBITS.

When you have cased the rabbits, skewer them with their heads straight
up, the fore-legs brought down, and the hind-legs straight; boil them
three quarters of an hour at least, then smother them with onion sauce,
made the same as for boiled ducks, and serve them up.

* * * * *

TO ROAST RABBITS.

When you have cased the rabbits, skewer their heads with their mouths
upon their backs, stick their fore-legs into their ribs, skewer the
hind-legs doubled, then make a pudding for them of the crumb of half a
loaf of bread, a little parsley, sweet marjoram and thyme, all shred
fine, nutmeg, salt and pepper to your taste, mix them up into a light
stuffing, with a quarter of a pound of butter, a little good cream, and
two eggs; put it into the body, and sew them up; dredge and baste them
well with lard, roast them near an hour, serve them up with parsley and
butter for sauce, chop the livers, and lay them in lumps round the edge
of the dish.

* * * * *

TO STEW WILD DUCKS.

Having prepared the fowls, rub the insides with salt, pepper, and a
little powdered cloves; put a shallot or two with a lump of butter in
the body of each, then lay them in a pan that will just hold them,
putting butter under and over them, with vinegar and water, and add
pepper, salt, lemon peel, and a bunch of sweet herbs; then cover the pan
close, and let them stew till done--pass the liquor through a sieve,
pour it over the ducks, and serve them up hot, with a garnish of lemon
sliced, and raspings of bread fried. The same way may teal, &c. be
dr