To be dressed in the same manner as rabbits, with stuffing; but served up with cullis and fresh butter put over, and warm currant jelly in a sauce boat.
Hare roasted another way.
Stuff as above, and while roasting drudge it with flour, baste it with milk, and so alternately till a quarter of an hour before the hare is done; then baste it with a quarter of a pound of fresh butter put into the dripping pan. Serve it up with a cullis sauce and butter put over, and currant jelly in a sauce boat.
N. B. Baste it repeatedly, as there must be a good crust over. It will require three pints of warm milk for that purpose.
Pigeons.
May be roasted with a little stuffing in them, or plain; and served up with parsley and butter.
Quails, or Ruffs and Rees.
To be roasted with bards of bacon and vine leaves over them, with sauce in a boat made with cullis and red port in it.
Guinea Fowls, Pea Fowls, Pullets, Chickens, and Turkey Poults.