n a cake; lay round your
dish some puff-paste not over thin, and send them to the oven; about
half an hour will bake them.

This is proper at noon for a side-dish.

70. _To stew_ PIGEONS.

Take your pigeons, season and stuff them, flat the breast-bone, and
truss them up as you would do for baking, dredge them over with a
little flour, and fry them in butter, turning them round till all sides
be brown, then put them into a stew-pan with as much brown gravy as
will cover them, and let them stew whilst your pigeons be enough; then
take part of the gravy, an anchovy shred, a little catchup, a small
onion, or a shalot, and a little juice of lemon for sauce, pour it over
your pigeons, and lay round them forc'd-meat-balls and crisp bacon.
Garnish your dish with crisp parsley and lemon.

71. _To broil_ PIGEONS _whole_.

Take your pigeons, season and stuff them with the same stuffing you did
jugg'd pigeons, broil them either before a fire or in an oven; when
they are enough take the gravy from them, and take off the fat, then
put to the gravy two or three spoonfuls of water, a little boil'd
parsley shred, and thicken your sauce. Garnish your dish with crisp
parsley.

72. _Boiled_ PIGEONS _with fricassy Sauce_.

Take your pigeons, and when you have drawn and truss'd them up, break
the breast bone, and lay them in milk and water to make them white, tie
them in a cloth and boil them in milk and water; when you dish them up
put to them white fricassy sauce, only adding a few shred mushrooms.
Garnish with crisp parsley and sippets.

73. _To Pot_ PIGEONS.

Take your pigeons and skewer them with their feet cross over the
breast, to stand up; season them with pepper and salt, and roast them;
so put them into your pot, setting the feet up; when they are cold
cover them up with clarified butter.

74. _To stew_ PALLETS.

Take three or four large beast pallets and boil them very tender,
blanch and cut them in long pieces the length of your finger, then in
small bits the cross way; shake them up with a little good gravy and a
lump of butter; season them with a little nutmeg and salt, put in a
spoonful of white wine, and thicken it with the yolks of eggs as you
do, a white fricassy.

75. _To make a Fricassy of_ PIG'S EARS.

Take three or four pig's ears as large as you would have your dish in
bigness, clean and boil them very tender, cut them in small pieces the
length of your finger, and fry them with butter til