TO ROAST PHEASANTS.
Roast them before a brisk fire, turning and basting all the time with a little butter; have some water in the bottom of the roaster: after they have cooked five minutes, add some salt.
PARTRIDGES.
Pick them very carefully: draw them, and roast before a quick fire, fifteen or twenty minutes.
PIGEONS.
Make a filling of bread crumbs, pepper, salt and parsley; baste them well: they will cook in twenty minutes.
PEPPER POT.
Clean well two sets of calves’ feet; put them into a pot with three or four pounds of tripe and six quarts of water, and some cayenne pepper; cover them and let them boil till perfectly tender; strain the liquid, and cut the tripe in small pieces; put it in the liquid with some salt, three sliced onions, two potatoes, sweet marjoram, parsley and thyme cut up fine, and some small round dumplings made of butter and flour; send hot to the table.
TO MAKE NOODLES FOR SOUP.
Beat three or four eggs, (the yolks only) make them into a stiff paste with flour; roll out very thin and let it dry; it should be made several hours before they are wanted for the soup; when quite dry roll up, and cut in very thin strips; shake them apart, and put them in the soup.