ns 
made Plain and Eafy. 
To boil pigeons. 
LET your pigeons be cleaned, wafhed, drawn, and fkinned. 
Boil them in milk and water ten minutes, and pour over them 
fauce made thus: take the livers parboiled, and bruife them fine 
with as much parfley boiled and chopped fine. Melt fome but¬ 
ter, mix a little with the liver and parlley firft, then mix all to¬ 
gether, and pour over the pigeons. 
To boil a partridge , or any other wildfowl. 
WHEN your water boils, put in your partridge, let it boil 
ten minutes; then take it up into a pewter-plate, and cut it 
in two, laying the infides next the plate, and have ready fome 
bread-fauce made thus: take the crumb of a halfpenny-roll, or 
thereabouts, and boil it in half a pint of water, with a blade of 
mace. Let it boil two or three minutes, pour away rnoft of 
the water ; then beat it up with a little piece of nice butter, a 
little fait, and pour it over the partridge. Clap a cover over it; 
then fet it over a chaffing-difh of coals four or five minutes, and 
fend it-away hot, covered clofe. 
Thus you may drefs any fort of wild fowl, only boiling it 
more or lefs, according to the bignefs. Ducks, take off the 
fkins before you pour the bread-fauce over them ; and if you 
roaft them, lay bread-fauce under them. It is lighter than gravy 
for weak ftomachs. 
To boil a plaice or flounder. 
LET you water boil, throw fome fait in ; then put in your 
fifh, boil it till you think it is enough, and take it out of the 
water in a flice to drain. Take two fpoonfuls of the liquor, 
with a little fait, a little grated nutmeg; then beat up the yolk 
of an egg very well with the liquor, and ftir in the egg; beat 
it well together, with a knife carefully flice away all the little 
bones round the fifh, pour the fauce over it: then fet it over a 
chaffing-difh of coals for a minute, and fend it hot away. Or 
in the room of this fauce, add melted butter in a cup. 
To mince veal or chicken for the fick y or weak people. 
MINCE a chicken or fome veal very fine, taking off the fkin; 
juft boil as much water as will moiften it, and no more, with a 
very little fait, grate a very little nutmeg ; then throw a little 
flour 
