Chop a large onion and a bunch of parsley fine, and put them into a gill of good gravy. [See receipt for [Stock].] Add a table-spoonful of lemon juice, a little salt, pepper, and a small piece of butter. Stew these ingredients half an hour; then lay the ducks into a dish, and pour the sauce over them.
To Roast a Goose.
Boil it half an hour to take out the strong, oily taste, then stuff and roast it exactly like a turkey. If it is a young one, after being boiled, an hour's roasting will be sufficient.
To Boil Partridges.
Put them in a floured cloth into boiling water, and boil them fast fifteen minutes. For sauce, rub a very small piece of butter into some flour, and boil in a teacup of cream. Add cut parsley if preferred.
To Roast Partridges.
Prepare them like chickens, and roast three quarters of an hour.
To Roast Pigeons.
Pick out the pin feathers, or if there are a great many, pull off the skin. Examine the inside very carefully. Soak them half an hour in a good deal of water, to take out the blood. Then boil them with a little salt in the water, half an hour, and take off the scum as fast as it rises. Take them out, flour them well, and lay them into a dripping-pan; strain the water in which they were boiled, and put a part of it into the pan; stir in it a little piece of butter, and baste the pigeons often. Add pepper and sweet marjoram if you prefer. Roast them nearly two hours. Pigeons need to be cooked a long time.
Pigeons in Disguise.