Pigeons, to boil.
Chop sweet-herbs and bacon, with grated bread, butter, spice, and the yolk of an egg; tie both ends of the pullets, and boil them. Garnish with sliced lemon and barberries.
Pigeons, to broil.
Cut their necks and wings close, leaving the skin of the neck to enable you to tie close, and with some grated bread put an anchovy, the two livers of pigeons, half a grated nutmeg, a quarter of a pound of butter, a very little thyme, a little pepper and salt, and sweet marjoram shred. Mix all together, and into each bird put a piece of the size of a walnut, after sewing up the vents and necks, and, with a little nutmeg, pepper, and salt, strewed over them, broil them on a slow charcoal fire, basting and turning very often. Use rich gravy or melted butter for sauce, and season to your taste.
Pigeons, to jug.
Pick and draw the pigeons, and let a little water pass through them; parboil and bruise the liver with a spoon; mix pepper, salt, grated nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity equal to the liver, the yolks of two eggs boiled hard and also cut fine; mix these with two raw eggs, and stuff the birds, tying up the necks and vents. After dipping the pigeons into water, season them with salt and pepper; then put them into a jug, with two or three pieces of celery, stopping it very close, to prevent the steam escaping. Set them in a kettle of cold water; lay a tile on the top, and boil three hours; take them out, and put in a piece of butter rolled in flour; shake it round till thick, and pour it over the pigeons.
Pigeons, to pot.
Truss and season them with savoury spice; put them into a a pot or pan, covering them with butter, and bake them. Take out, drain, and, when cold, cover them with clarified butter. Fish may be potted in the same way, but always bone them when baked.