ive hooks to hang
your fowls, but not so as to touch one another, covering the open places
with the staves or boards already knocked out, but leaving the bung-hole
open as an air vent. Let them dry in a cool place, and in this way you
may keep fish or flesh.

_Pullets with Oysters._

Boil your pullets. Put a quart of oysters over the fire till they are
set; strain them through a sieve, saving the liquor, and put into it two
or three blades of mace, with a little thyme, an onion, parsley, and two
anchovies. Boil and strain all these off, together with half a pound of
butter; draw it up, and squeeze into it half a lemon. Then let the
oysters be washed, and set one by one in cold water; put them in the
liquor, having made it very hot, and pour it over the pullets. Garnish,
if you please, with bacon and sausages.

_Pullets to bone and farce._

Bone the pullets as whole as you possibly can, and fill the belly with
sweetbreads, mushrooms, chesnuts, and forcemeat balls; lard the breast
with gross lard, pass them off in a pan, and either roast or stew them,
making a sauce with mushrooms and oysters, and lay them under.

_Rabbits, to boil._

Truss and lard them with bacon, boiling them white. Take the liver,
shred with it fat bacon for sauce, and put to it very strong broth,
vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and
drawn butter. Lay your rabbits in the dish, and let the sauce be poured
over them. Garnish the dish with barberries and lemon.

_Rabbits, to boil with Onions._

Truss the rabbits close; well wash; boil them white; boil the onions by
themselves, changing the water three times. Strain them well, and chop
and butter them, putting in a quarter of a pint of cream; then serve up
the rabbits covered with onions.

_Rabbits, brown fricassee of._

Fry your rabbits brown, and stew it in some gravy, with thyme, an onion,
and parsley, tied together. Season, and thicken it with brown
thickening, a few morels, mushrooms, lemon, and forcemeat balls.

_Rabbits, white fricassee of._ No. 1.

Cut the rabbits in slices; wash away the blood; fry them on a slow fire,
and put them into your pan with a little strong broth; seasoning, and
tossing them up with oysters and mushrooms. When almost done, put in a
pint of cream, thickened with a piece of butter and flour.

_Rabbits, white fricassee of._ No. 2.

Take the yolks of five eggs and a pint of cream; beat them together, and
put