and stew it as before. Slice some cucumbers and
onions; fry and drain them very dry; put them to the duck, and stew all
together.

_Duck, to stew with Peas._

Half roast the duck, put it into some good gravy with a little mint and
three or four sage-leaves chopped. Stew this half an hour; thicken the
gravy with a little flour; throw in half a pint of green peas boiled, or
some celery, in which case omit the mint.

_Fowls, to fatten in a fortnight._

Gather and dry, in proper season, nettle leaves and seed; beat them into
powder, and make it into paste with flour, adding a little sweet
olive-oil. Make this up into small crams: coop the birds up and feed
them with it, giving them water in which barley has been boiled, and
they will fatten in the above-mentioned time.

_Fowl, to make tender._

Pour down the throat of the fowl, about an hour before you kill it, a
spoonful of vinegar, and let it run about again. When killed, hang it up
in the feathers by the legs in a smoky chimney; then pluck and dress it.
This method makes fowls very tender.

_Fowl, to roast with Anchovies._

Put a bit of butter in your stewpan with a little flour; keep stirring
this over the fire, but not too hot, till it turns of a good gold
colour, and put a little of it into your gravy to thicken it.

_Fowl with Rice, called Pilaw._

Boil a pint of rice in as much water as will cover it. Put in with it
some whole black pepper, a little salt, and half a dozen cloves, tied up
in a bit of cloth. When the rice is tender take out the cloves and
pepper, and stir in a piece of butter. Boil a fowl and a piece of bacon;
lay them in a dish, and cover them with the rice. Lay round the dish and
upon the rice hard eggs cut in halves and quarters, and onions, first
boiled and then fried.

_Fowl, to hash._

Cut the fowl in pieces; put it in some gravy, with a little cream,
ketchup, or mushroom-powder, grated lemon-peel, a few oysters and their
liquor, and a piece of butter mixed with flour. Keep stirring it till
the butter is melted. Lay sippets in the dish.

_Fowl, to stew._

Take a fowl, two onions, two carrots, and two turnips; put one onion
into the fowl, and cut all the rest into four pieces each. Add two or
three bits of bacon or ham, a bay-leaf, and as much water as will
prevent their burning when put into an earthen vessel; cover them up
close, and stew them for three hours and a half on a slow fire. Serve up
hot or cold.