Make a batter; cut up the chickens; stew them with a little pepper, salt and parsley: when nearly done, take it up; put it in a buttered dish; pour the batter round, and bake.
Game.
TO FRY RABBITS.
Skin the rabbit; cut it up and wash it; dip it in flour seasoned with pepper and salt; cut up some onions, and fry.
TO STEW RABBITS.
Skin it; cut it up, as for frying; put it down with a little water, pepper, salt and a little butter rolled in flour.
WILD DUCKS.
When the ducks are picked, wash them as little as possible: roast twenty minutes. Some persons make a filling of bread, butter, pepper and salt; but the proper way is to cook them without filling; baste them very often and turn rapidly; put a little water in the bottom of the oven.
TO ROAST WOODCOCK OR SNIPE.
Pick them very carefully, but do not draw them; they will cook sufficiently in ten or fifteen minutes; have some toast on a dish, upon which put the birds.