Of Ortolans. From Mr. Renaud.
The Ortolan is a Bird brought from France, and is fed in large Cages with Canary-Seeds till they become a lump of Fat; and when they are fully fatted, they must be killed, or else they will feed upon their own Flesh. When we kill them, you must take them by the Beak, and holding it close between your Finger and Thumb, the Bird will be stifled in about a Minute; then pick off the Feathers even those of the Head, and pass a fine Skewer through them, just under the Wings, and roast them quick; setting small Toasts under them to drip upon. Serve them with strong Gravey, and as much White Wine hot, and garnish with Slices of Lemon and Raspings of Bread sifted and toasted before the Fire.
To make Sugar Comfits of any Sort. From Mrs. Anne Shepherd of Norwich.
The Seeds which we generally make Comfitts of, are Carraways, Coriander and Anise-Seeds; these, when they are cover'd with Sugar, are call'd Comfits, (Confects).
The Instruments to be employ'd for this Use, are first a deep-bottom'd
Bason of Bell-Metal, or Brass, well tinn'd, to be hung over some hot Coals.
Secondly, You must have a broad Pan to put hot Coals in.
Thirdly, Provide a Brass Ladle to pour the Sugar upon the Seeds.
Fourthly, You must have a Brass Slice to scrape off the Sugar that may chance to hang upon the side of the hanging Bason.
Then take care that your Seeds are dry, or dry them well in your hanging
Pan.
To every quarter of a Pound of Seeds use two Pounds of fine Sugar beaten; unless to Anise-Seeds, use two Pounds of Sugar to half a Pound of Seeds.