Take some large tame pigeons; make forcemeat thus: parboil and bruise the livers fine; beat some boiled ham in a mortar; mix these with some mushrooms, a little chopped parsley, a clove of garlic shred fine, two or three young onions minced fine, a sweetbread of veal, parboiled and minced very fine, pepper, and salt. Fill the pigeons with this stuffing; tie them close, and cover each pigeon with the forcemeat: tie them up in paper to keep it on, and while roasting have some essence of ham heated; pour it into your dish, and lay your pigeons upon it.
To preserve tainted Poultry.
Have a large cask that has been just emptied, with part of a stave or two knocked out at the head, and into the others drive hooks to hang your fowls, but not so as to touch one another, covering the open places with the staves or boards already knocked out, but leaving the bung-hole open as an air vent. Let them dry in a cool place, and in this way you may keep fish or flesh.
Pullets with Oysters.
Boil your pullets. Put a quart of oysters over the fire till they are set; strain them through a sieve, saving the liquor, and put into it two or three blades of mace, with a little thyme, an onion, parsley, and two anchovies. Boil and strain all these off, together with half a pound of butter; draw it up, and squeeze into it half a lemon. Then let the oysters be washed, and set one by one in cold water; put them in the liquor, having made it very hot, and pour it over the pullets. Garnish, if you please, with bacon and sausages.
Pullets to bone and farce.
Bone the pullets as whole as you possibly can, and fill the belly with sweetbreads, mushrooms, chesnuts, and forcemeat balls; lard the breast with gross lard, pass them off in a pan, and either roast or stew them, making a sauce with mushrooms and oysters, and lay them under.
Rabbits, to boil.
Truss and lard them with bacon, boiling them white. Take the liver, shred with it fat bacon for sauce, and put to it very strong broth, vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and drawn butter. Lay your rabbits in the dish, and let the sauce be poured over them. Garnish the dish with barberries and lemon.