6 % The Art of Cookery , 
In a clean cloth to crumbs, then throw it into your pan; keep 
Sirring them about till they are brown, then throw them into a 
Sieve to drain, and lay them round your larks. 
To roaft woodcocks and fnipes. 
PUT them on a little fpit; take a round of a threepenny 
loaf and toaft it brown, then lay it in a difti under the birds, 
bade them with a little butter, and let the trale drop on the toaft. 
When they are roafted put the toaft in the difti, lay the wood¬ 
cocks on it, and have about a quarter of a pint of gravy ; pour 
it into a difh, and fet it over a lamp or chaffing-difti for three 
minutes, and-fend them to table. You are to obferve we never 
take any thing out of a woodcock or fnipe. 
To roafi a pigeon . 
TAKE fome parfly Hired fine, a piece of butter as big as a 
walnut, a little pepper and fait; tie the neck-end tight; tie 
a firing round the legs and rump, and fatten the other end to 
the top of the chimney-piece. Bafte them v/ith butter, and 
when they are enough lay them in the difti, and they will fwim 
with gravy. You may put them on a little fpit, and then tie 
both ends clofe. 
To hroil a pigeon . 
WHEN you broil them, do them in the fame manner, and 
take care your fire is very clear, and fet your gridiron high, 
that they may not burn, and have a little melted butter in a cup# 
You may Split them, and broil them with a little pepper and 
fait; and you may roaft them only with a little parfley and but¬ 
ter in a difti. 
Directions for geefe and ducks . 
AS to geefe and ducks, you fliould have fome fage Aired 
fine, and a little pepper and fait, and put them into the belly; 
but never put any thing into wild ducks. 
To roafi a hare . 
TAKE your hare when it is cafed, and make a pudding; 
take a quarter of a pound of fewer, and as much crumbs of 
bread, a little parfley fhred fine, and about as much thyme as 
will lie on a fixpence, when fhred; an anchovy Aired fmall, a 
very 
