84 Vhe Art of Cookery 9 
milk two or three hours, then mix it with the hard egg, a little 
nutmeg, pepper, fait, and a little fage chopped fine, a very little 
melted butter, and ftir it together : tie one end of the (kin, and 
fill it with ingredients, tie the other end tight, and put all to¬ 
gether in the fauce-pan, with a quart of good mutton broth, a 
bundle of fweet herbs, an onion, feme whole pepper, mace, two 
or thiee cloves tied up loofe in a muffin rag, and a very little 
piece of lemon-peel; cover them clofe, and let them (lew till 
quite tender, then take a fmall French roll toafted brown on all 
Tides, and put it into the fauce-pan, give it a fhake, and let it 
ftewtiii there is juft gravy enough to eat with them, then take 
out the onion, fweet-herbs, and fpice, lay the roll in the middfe, 
the giblets round, the pudding cut into flices and laid round, and 
then pour the fauce over alL 
Another way . 
TAKE the giblets clean picked and wafhed, the feet fkinned 
and bill cut off, the head cut in twp, the pinion bones broke 
into two, the liver cut in two, the gizzard cut into four, the pipe 
pulled out of the neck, the neck cut in two: put them into a 
pipkin with half a pint of water, feme whole pepper, black and 
white, a blade of mace, a little fprig of thyme, a fmall onion, 
a little cruft of bread, then cover them clofe, and fet them on 
a very flow fire. Wood-embers is beft. Let them ftew till they 
are quite tender, then take out the herbs and onions, and pour 
them into a little dilh. S.eafon them with fait® 
rfo roaft pigeons . 
FILL them with parfley clean walked and chopped, and feme 
pepper and fait rolled in butter; fill the bellies, tie the neck- 
end clofe, fo that nothing can run out, put a fkewer through 
the legs, and have a little iron on purpofe, with fix hooks to it, 
and on each hook hang a pigeon ; faften one end of the firing to 
the chimney, and the other end to the iron (this is what we call 
the poor man's fpit) flour them, bafte them with butter, and 
turn them gently for fear of hitting the bars. They will roaft 
nicely, and be full of gravy. Take care how you take them off, 
not to lofe any of the liquor. You may melt a very little butter, 
and put into the diih. Your pigeons ought to be quite frefh, 
and not too much done. This is by much the beft way of doing 
them, for then they will fwim in their own gravy, and a very 
little melted butter will do. 
When 
