9Q The Art of Cookery , 
a little pepper, fait, grated nutmeg, and lemon-peel Aired very 
fine, chopped parfley, and two yolks of eggs very hard ; bruife 
them as you do the liver, and put as much fuet as liver fliaved 
exceeding fine, and as much grated bread; work thefe together 
with raw eggs, and roll it in frefh butter; put a piece into the 
crops and bellies, and few up the necks and vents: then dip your 
pigeons in water, and feafon them with pepper and fait as for a 
pie, put them in your jugg, with a piece of celery, ftop them 
clofe, and fet them in a kettle of cold water ; firft cover them 
clofe, and lay a tile on the top of the jugg, and let it boil three 
hours ; then take them out of the jugg, and lay them in a 
diili, take out the celery, put in apiece of butter rolled in 
flour, &ake it about till it is thick, and pour it on your pi¬ 
geons, Garnifh with lemon. 
To flew pigeons. 
SEASON your pigeons with pepper, fait, cloves, mace, and 
fome fweet-herbs ; wrap this feafoning up in a piece of butter, 
and put in their bellies$ then tie up the neck and vent, and 
half-mail: them ; then put them into a ftew-pan with a quart of 
good gravy, a little white wine, fome pickled mufhrooms, a 
few pepper-corns, three or four blades of mace, a bit of lemon- 
ped, a bunch of fweet-herbs, a bit of onion, and fome oyfters 
pickled ; let them flew till they are enough, then thicken it up 
whh butter and yolks of eggs. Garnifh with lemon. 
Do ducks the fame way, 
To drejs a caffs fiver in a caul. 
TAKE off the under fid ns, and fhred the liver very final], 
then take an ounce of truffles and morels chopped {mall, with 
parfley; roaft two or thiee onions, take off their outermoff 
coats, pound fix cloves, and a dozen coriander-feeds, add them 
to the onions, and pound them together in a marble mortar; then 
take them out, and mix them with the liver, take a pint of 
cream, half a pint of milk, and feven or eight new-laid eggs; 
beat them together, boil them, but do not let them curdle, ffired 
a pound of fuet as fmall as you can, half melt it in.a pan, and 
pour it into your egg and cream, then pour it in your liver, then 
mix all well together, feafon it with pepper, fait, nutmeg, and a 
little thyme, and let it ftand til! it is cold: fpread a caul over the 
bottom and fides of the ftew-pan, and put in your hafhed liver 
and cream all together, fold it up in the caul, in thefhape of a 
calf’s 
