ake them up when tender, and fry them in
pork fat. They are very good split open and stewed, with a dressing made
and warmed up separately with a little of the gravy. Tender pigeons are
good stuffed and roasted. It takes about two hours to cook tender
pigeons, and three hours tough ones. Roast pigeons should be buttered
when put to the fire.

25. _Ducks._

Are good stewed like pigeons, or roasted. Two or three onions in the
dressing of wild ducks, takes out the fishy taste they are apt to have.
If ducks or any other fowls are slightly injured by being kept long, dip
them in weak saleratus water before cooking them.

26. _Baked or Roast Pig._

A pig for roasting or baking should be small and fat. Take out the
inwards, and cut off the first joint of the feet, and boil them till
tender, then chop them. Prepare a dressing of bread soaked soft, the
water squeezed out, and the bread mashed fine, season it with salt,
pepper, and sweet herbs, add a little butter, and fill the pig with the
dressing. Rub a little butter on the outside of the pig, to prevent its
blistering. Bake or roast it from two hours and a half, to three hours.
The pan that the pig is baked in should have a little water put in it.
When cooked, take out a little of the dressing and gravy from the pan,
mix it with the chopped inwards and feet, put in a little butter,
pepper, and salt, and use this for a sauce to the pig. Expose the pig
to the open air two or three minutes, before it is put on the table, to
make it crispy.

27. _Sweet Bread, Liver, and Heart._

A very good way to cook the sweet bread, is to fry three or four slices
of pork till brown, then take them up and put in the sweet bread, and
fry it over a moderate fire. When you have taken up the sweet bread, mix
a couple of tea-spoonsful of flour with a little water, and stir it into
the fat--let it boil, then turn it over the sweet bread. Another way is
to parboil them, and let them get cold, then cut them in pieces about an
inch thick, dip them in the yelk of an egg, and fine bread crumbs,
sprinkle salt, pepper, and sage on them, before dipping them in the egg,
fry them a light brown. Make a gravy after you have taken them up, by
stirring a little flour and water mixed smooth into the fat, add spices
and wine if you like. The liver and heart are good cooked in the same
manner, or broiled.

28. _Pressed Head._

Pig's head is good baked with beans, or corned and smoked. It is also
ni